Carbonara is characterized by funky cured pork, salty cheese, and a silky egg emulsion. Though its origins are fuzzy, it achieved popularity near the end of WWII as allied troops supplied Italian cities with rations of bacon and eggs.
Set a large pot of water to boil over high heat. Salt generously. At boiling, add pasta and cook according to instructions until al dente. Drain pasta, reserving a cup of cooking water.
In a medium sized bowl, whisk together eggs, yolks, a pinch of salt and half of the cheese. Set aside.
Set a skillet over medium-high heat. Fry the guanciale until the fat has rendered and the pork is golden. Lower the heat to medium. In quick succession, add the pasta, 1/4 cup of pasta water, and pour in the egg and cheese mixture. Using tongs, flip and toss your pasta until it is evenly coated, cooking the egg mixture very gently until thickened and glossy. Be careful not to leave unattended or over high heat as eggs will scramble!
Taste and adjust salt and pepper as needed -- keep in mind that the pasta should have a pronounced pepper bite. Plate and season with remaining cheese.
Bucattini or spaghetti