Begin by boiling the pasta water, once it’s come to a full boil add salt.
While waiting for the water to boil, cut the guanciale into small cubes, then cook in a skillet over medium heat for 2 to 3 minutes. Stir occasionally so it cooks evenly. The longer the guanciale cooks, the more the fat will melt and the meat will become crispier, cooking more or less depending on taste preference. Once cooked, turn off the heat, cover and set aside.
Next, it’s time to prepare the pecorino and eggs. In a bowl add the eggs, pecorino, and fresh ground black pepper. Mix together quickly with a fork or hand whisk until the sauce is creamy. The sauce should be quite thick in consistency.
Add the spaghetti to the boiling water and cook according to the instructions on the package.
Take the spaghetti out of the pot while saving the pot of pasta water. Place in a skillet, over high heat and add the guanciale. Once sizzling, turn off the heat and quickly add the egg and pecorino mixture. The consistency should remain creamy, not runny. If you see it becoming too dense or sticky, add 1 to 2 tablespoons of pasta water.
Finally, place it on a plate and add some more black pepper on top. Enjoy!