Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente, usually around 8-10 minutes.

While the pasta cooks, heat a skillet over medium heat. Add the diced guanciale and sauté until it turns crispy and golden brown, about 5-7 minutes.

In a mixing bowl, whisk together the large eggs and grated Pecorino Romano cheese until smooth.

Once your spaghetti is cooked to perfection, reserve a cup of the pasta water and drain the rest.

Quickly add the hot spaghetti to the skillet with crispy guanciale. Toss everything together for about a minute.

Remove the pan from heat and pour the egg and cheese mixture over the spaghetti. Stir vigorously, adding reserved pasta water a bit at a time until the sauce becomes luscious and creamy.

Finish with a generous amount of freshly cracked black pepper for added flavor. Serve immediately, garnished with extra cheese if desired!