Boil a large pot of salted water and cook the spaghetti until al dente.
While the pasta cooks, dice the guanciale into small pieces.
In a large skillet, cook the guanciale over medium heat until crispy and golden brown.
In a bowl, whisk together the eggs and grated Pecorino Romano until well combined.
Once the spaghetti is cooked, reserve some pasta water and drain the rest.
Add the hot pasta to the skillet with guanciale, removing from the heat immediately.
Quickly add the egg and cheese mixture, stirring vigorously to create a creamy sauce.
If the sauce is too thick, add reserved pasta water a little at a time until desired creaminess is achieved.
Finish with freshly cracked black pepper and additional grated Pecorino Romano before serving.
