Creating the best carbonara is straightforward when you follow these steps carefully:

1. Boil Water: Bring a large pot of salted water to a rolling boil.
2. Cook Pasta: Add the spaghetti or rigatoni and cook until al dente, according to package instructions.
3. Prepare Guanciale: While the pasta cooks, cut the guanciale into small strips. In a skillet over medium heat, cook it until crispy, about 5-7 minutes.
4. Beat Eggs: In a mixing bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano, and a generous amount of black pepper until well combined.
5. Combine: When the pasta is cooked, reserve about 1 cup of pasta water and drain the rest. Quickly add the hot pasta to the skillet with the guanciale, tossing to coat in the rendered fat.
6. Mix in Eggs: Remove the skillet from the heat. Gradually pour the egg mixture over the hot pasta, using tongs to toss everything together. The residual heat will cook the eggs without scrambling them. Add reserved pasta water a little at a time to achieve your desired creaminess.
7. Adjust Seasoning: Taste and adjust seasoning if necessary. Remember, the guanciale is salty.
8. Serve Immediately: Serve the carbonara right away, garnished with extra Pecorino Romano and black pepper.

By following these steps, you will create a plate of carbonara that rivals any served in Rome.