1. Bring a large pot of water to a boil and add the salt. 2. Put guanciale in a cold skillet. Cook over medium low heat for 8 to 10 minutes until the fat renders and the edges are crisp. Turn off the heat. 3. Whisk whole eggs, yolks, Pecorino, and black pepper into a thick mixture. 4. Cook spaghetti until just al dente. Reserve 1 1/2 cups pasta water before draining. 5. Add spaghetti to the guanciale and toss in the rendered fat. 6. Let the pan cool for about 30 seconds. Add the egg mixture while tossing constantly. 7. Add pasta water 1 tablespoon at a time until the sauce is creamy and coats the pasta. 8. Serve immediately with more Pecorino and black pepper.