Bring a pan of salted water to a boil and cook the spaghetti.
In the meantime, sauté the guanciale Tagliette over medium heat until golden.
Once the pasta is ready, drain it and sauté it in the pan with the guanciale. Let it cook for a few minutes then set aside and wait for it to cool.
Once cooled, add the eggs, grated cheese and a generous grind of pepper and mix everything well. Use some kitchen tongs to transfer portions of spaghetti into oiled muffin moulds.
Bake at 200 ° C for 15 minutes. When cooked, serve the hot carbonara pasta omelettes.