Irresistibly Tasty Italian Carbonara With Homemade Spaghetti

On a clean work surface make a nest with the flour and add the whole eggs and one egg yolk into the centre. Add the olive oil and salt. Whisk the eggs up with a spoon until throughly mixed. Once mixed start to mix in the flour from the nest walls until fully incorporated.
Once fully mixed, start kneading the dough for 10-15 minutes until smooth. If your dough is too dry, wet your hands when kneading, or, if your dough is too wet, add some more flour to your work surface and incorporate. Once satisfactory kneaded, shape the dough into a ball, place it in a bowl and cover for 20-30 minutes at room temperature.
Once rested, place dough onto your work surface and cut into four equal pieces. Using a rolling pin, roll the pieces of dough into a flat circular shape, ready to run through the pasta machine. Once rolled, flour your dough and place into a pasta roller at its widest setting (Number 1) three times. Repeat rolling process through to level 4. Finally run the dough through level 5, 6, and 7 once.
Once pasta sheets are desired thickness, run through your spaghetti cutter attachment, making sure the sheets are floured throughly to prevent the pieces of spaghetti sticking.
Repeat with remaining sheets and set aside balls of Spaghetti on a baking sheet.

In a bowl, crack two egg yolks, the pecorino and parmesan, and a healthy amount of ground black pepper. Mix thoroughly and you should be left with a thick pasty textured ball. Set aside for later.
In a cold frying pan add diced Guanciale, turn the heat up to medium high. Cook the Guanciale for 6 minutes or until golden crispy. Set aside for later, while making sure to keep some of the fat released.
Place your spaghetti into boiling salty water. Cook for two to three minutes (if homemade) or until al dente. Remove the spaghetti from the water and place into the bowl containing the carbonara paste. Add a cup of pasta water to the bowl and thoroughly mix and toss the spaghetti in the bowl for two minutes. This should make the carbonara paste turn into a creamy thinner sauce that coats the spaghetti.
Once throughly mixed add the Guanciale, along with some fat, and mix.
Finally transfer to a plate and serve. Top with extra grated parmesan, a grind of black pepper and some sliced fresh parsley. Enjoy!