The Preparation
Cook pasta in salted water until al dente
Cook guanciale until crispy, reserve fat
Mix eggs, extra yolks, and grated Pecorino Romano
Add generous black pepper to egg mixture
Drain pasta, reserving pasta water
Toss hot pasta with guanciale and fat
Remove from heat, add egg mixture, toss quickly
Add pasta water as needed for creamy consistency
Serve immediately with extra cheese and pepper
