Begin by dicing your guanciale, pancetta, or thick-cut bacon. In a large skillet over medium heat, cook the pork for about 8-12 minutes until crispy and golden.

In a large pot, bring salted water to a rolling boil. Add the spaghetti and cook for 8-10 minutes until al dente. Reserve 1 cup of pasta water before draining.

Whisk together in a bowl the eggs, grated Pecorino Romano, and Parmesan cheese. Add freshly ground black pepper and a few tablespoons of reserved pasta water to temper the eggs.

Quickly transfer hot pasta into the skillet with the pork fat. Off the heat, pour in the egg and cheese mixture, tossing to coat evenly.

Plate your Italian Spaghetti Carbonara and garnish with extra Pecorino Romano and cracked black pepper.