Authentic Italian Pasta Carbonara

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Cook the pasta al dente according to package instructions. While the pasta is cooking, whisk the eggs, Pecorino Romano cheese, Parmigiano-Reggiano cheese, and black pepper together in a bowl. In a large skillet, cook the guanciale over medium heat until crispy. Reserve 1/2 cup of pasta water, then drain the pasta and add it to the skillet with the guanciale. Toss the pasta with the guanciale. Remove the skillet from heat and quickly pour in the egg and cheese mixture, continuously tossing the pasta until the eggs thicken but do not scramble. Add pasta water as needed to create a creamy sauce. Serve immediately with an extra sprinkle of cheese and black pepper on top.