Add olive oil to a large frying pan over medium heat.
Next, add in the guanciale and cook for 5 to 6 minutes or until crisp and browned. Keep warm.
In a large bowl whisk together the egg yolks, Romano cheese, and cracked pepper until combined.
Temper the eggs by whisking in ½ of the hot rendered guanciale fat from the pan until combined.
Next, add in the homemade pasta to a large pot of boiling salted water and cook for 2 minutes.
While the pasta is cooking take ¼ cup of the hot boiling pasta water and whisk it into the egg mixture further bringing it into safe temperatures.
Drain the pasta and add it to the bowl with the egg and cheese mixture along with the crisp-cooked guanciale and toss until completely coated.
Serve in a large pasta bowl and garnish with more Romano cheese and cracked pepper.
Notes
Make-Ahead: This is meant to be eaten as soon as it is finished being made.How to Store: Cover in plastic and keep it in the refrigerator for up to 4 days. Carbonara will not freeze well, and I advise against it.How to Reheat: Add the desired amount of pasta to a medium-sized saucepot, add 2 to 3 tablespoons of water, and heat over low to medium heat while continually gently stirring with a spoon until hot. Adjust seasonings and serve.Guanciale is cured pig jowls (cheeks) that often have spices and herbs incorporated.When making this recipe, make sure only to use the egg yolk!Under no circumstance should a classic carbonara sauce have cream. Adding cream would completely delegitimize the classic and authentic nature of pasta carbonara.The absolute key to a tasty carbonara sauce is making sure to use guanciale and pecorino because of their naturally high salt content. These two ingredients will go a long way to flavoring this pasta carbonara.Try adding cooked chicken or shrimp to this dish for an extra punch of protein.