Bring a large pot of water to a boil and season it generously with salt.

Whisk the 2 egg yolks and 1 whole egg in a large mixing bowl until combined.

Mix 50 g Pecorino Romano cheese and 1/4 teaspoon black pepper into the egg mixture. Set the bowl aside.

Slice and dice the 80 g guanciale into small cubes on a cutting board.

Cook the guanciale in a cold frying pan over medium heat until golden and crisp, about 5 to 7 minutes.

Cook the 175 g spaghetti in the boiling salted water until al dente, following the package time.

Scoop out 1/4 cup of starchy pasta water before draining the spaghetti.

Turn off the heat and add the drained spaghetti to the frying pan with the golden guanciale.

Pour the egg and cheese mixture over the hot pasta and toss continuously off the heat.

Add the reserved starchy pasta water a little at a time and toss until the sauce is silky and coats the spaghetti.

Serve immediately with extra Pecorino Romano cheese and black pepper if desired.