1. Combine the cheese, egg and egg yolks in a bowl, together with a generous amount of freshly ground black pepper and optionally a dash of whole milk.
2. Fill a pot with just enough water to be able to cook the spaghetti without it sticking together or burning. Use less salt than you would normally. The aim is starchy water.
3. Depending on the cooking time of your pasta, you can add it now (8+ minutes and you should be fine). Cook the pasta 1 minute less than advised.
4. Fry the guanciale in a dry pan on low to medium heat until the sides are crisp but the insides are chewy. Leave the resulting fat in the pan and set the guanciale aside.
5. When your pasta is almost done, add some tablespoons of the starchy pasta water to your egg/cheese mixture. Mix well, and add more water as needed.
An option here is to make a bain-marie over your boiling pasta pot to melt the cheese -- this will result in an extremely creamy and well integrated emulsion.
