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1
Bring a large pot of well-salted water to a rolling boil. Cook the spaghetti, beginning to check texture 2 minutes before the packet's stated al dente time. Reserve at least 200 ml of starchy pasta water before draining.
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2
Place the guanciale lardons in a cold wide pan and set over medium heat. Allow the fat to render slowly and completely before the edges begin to colour. The lardons are ready when the fat is fully liquid and the edges are visibly crisp but the centres remain slightly yielding. Remove the pan from direct heat; leave the rendered fat in the pan.
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3
In a bowl, whisk the egg yolks and whole eggs together with the finely grated Pecorino Romano and the cracked black pepper until the mixture is fully homogeneous and the pepper is evenly distributed throughout.
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4
This is where the dish lives or dies. Working quickly, add the hot reserved pasta water to the egg mixture a little at a time, whisking constantly to temper the eggs without cooking them. The mixture should warm noticeably but remain entirely liquid and smooth — no coagulated threads.
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5
Transfer the drained spaghetti immediately into the pan with the guanciale and its rendered fat. Toss to coat. The pasta must still be very hot. Pour the tempered egg mixture over the pasta, off direct heat or over the absolute lowest possible flame, and toss continuously. The steam rising from the pasta is sufficient heat. Continue tossing until the sauce is glossy, emulsified, and clings to every strand without a single curd visible.
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6
Divide immediately into warmed bowls. Finish with an additional crack of black pepper over each portion. The black pepper presence should be visible on the surface.