Fill the large pot with water, add the salt, and bring it to a rolling boil.

Trim the artichokes, removing tough outer leaves and fuzzy choke, then slice the hearts thinly.

Place the sliced artichokes in water acidulated with the juice of 1 lemon to prevent browning.

Cut the guanciale into small strips and place it in the cold frying pan.

Cook the guanciale over medium heat until its fat renders and the pieces become crisp, then transfer the guanciale to a bowl.

Add the drained artichokes and 1 tablespoon extra virgin olive oil to the guanciale fat.

Sauté the artichokes for 8 to 10 minutes until tender and lightly golden, adding a ladle of pasta water if the pan becomes dry.

Finely grate all the Pecorino Romano cheese into the mixing bowl.

Whisk the 2 whole eggs and 4 egg yolks with the grated Pecorino Romano and black pepper until thick and smooth.

Cook the spaghetti in the boiling salted water until very al dente, about 2 minutes less than the package instructions.

Reserve 1 cup of pasta water, then transfer the spaghetti directly to the frying pan with the artichokes.

Toss the spaghetti with the artichokes over low heat, adding about 1/2 cup reserved pasta water to create a glossy emulsion.

Remove the frying pan from the heat and add the egg and Pecorino Romano mixture.

Toss vigorously until the sauce becomes creamy, adding small splashes of reserved pasta water as needed.

Fold in the crispy guanciale, then serve immediately with extra black pepper and Pecorino Romano cheese.