Pasta alla Carbonara

Bahan-bahan (3 porsi)

• 12 ounces (340 grams) uncooked pasta (I used mezze rigatoni)
• 2 large eggs
• 4 large egg yolks
• 2 ounces (60 g) freshly-grated Pecorino Romano cheese, plus extra for garnish
• fine sea salt and freshly-cracked black pepper
• 8 ounces (225 g) guanciale, diced into ½-inch cubes