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Cut guanciale into 0.5cm / ⅕" thick slices then into batons.
Place eggs and yolks in a large bowl. Whisk to combine. Then stir in the parmesan and pepper.
Bring 4 litres (4 quarts) of water to the boil with the salt. Add pasta and cook per the packet directions.
Just before draining, scoop out 1 cup of pasta cooking water, then drain the pasta.
While the pasta is cooking, place guanciale in a non stick pan over medium high heat. Cook for 4 to 5 minutes until golden. No oil needed – as the guanciale heats up, the fat will melt so it fries in its own fat. If using garlic, add it in the last minute.
Tip the hot pasta into the pan and toss to coat in guanciale fat.
Transfer the pasta and any residual fat in the pan into the bowl with the egg. Add ½ cup (125 ml) pasta cooking water. Stir vigorously using the handle of a wooden spoon for 1 minute and watch as the sauce transforms from watery to creamy and clings to the pasta strands!
Transfer into warm bowls. Serve immediately, garnished with a little extra parmigiana reggiano if desired, and a pinch of black pepper and finely chopped parsley.