Prep the pasta: If using dried spaghetti, start boiling it in generously salted water (approx. 0.25 tbsp salt per liter) while you prepare the rest. If using fresh pasta, wait — it only takes 2 minutes to cook.

Cook the meat: Cut the bacon, pancetta, or guanciale into cubes. Fry in a medium-hot pan until golden and crispy. Add a little butter or oil if needed. Remove the pan from heat once browned.

Whisk the sauce base: In a bowl, whisk together the whole eggs, grated cheese, chopped herbs, and ground pepper.

Reserve pasta water: When the pasta is nearly cooked, reserve about 2 dl (¾ cup) of the starchy cooking water.

Combine pasta and sauce: Transfer the pasta directly from the pot into the pan with the cooked meat. Turn off the heat. Pour in the egg mixture and stir vigorously. The residual heat will gently cook the eggs into a glossy sauce. Add reserved pasta water as needed to loosen and emulsify the sauce.

Finish and serve: Season to taste with more pepper and salt if needed. Divide the pasta into warm bowls.

Optional: Serve with an egg yolk placed in half a shell or small ramekin on top — stir it in just before eating for a richer bite. Finish with extra grated cheese.