Cook the Pasta – Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Reserve 1 cup pasta water, then drain.

Prepare the Guanciale – In a skillet over medium heat, cook guanciale until crispy and golden, about 5–6 minutes. Remove from heat but leave rendered fat in the pan.

Make the Sauce Base – In a bowl, whisk together eggs, yolks, Pecorino Romano, and black pepper.

Combine Pasta and Guanciale – Add drained pasta to the skillet with guanciale. Toss to coat in the fat.

Add Egg Mixture – Remove skillet from direct heat. Slowly pour in the egg-cheese mixture, tossing quickly so the sauce stays creamy (not scrambled). Add reserved pasta water as needed until silky.

Serve Immediately – Plate pasta and top with extra Pecorino Romano and freshly cracked pepper.