Warm your serving bowls in a low oven, approximately 150 F.

Bring a medium-sized pot of water to a boil. Season with salt.

Meanwhile, cut the guanciale or bacon into ¼-inch strips. Sauté in a medium pan until crisp but not brown, about 5 minutes. Transfer to a paper towel-lined plate. Reserve the drippings in the pan.

Whisk the whole egg, egg yolks, grated cheese, reserved drippings and guanciale in a large 10-inch bowl.

At this point, the water should be boiling. Add the pasta. Cook until aldente; do not drain. Reserve 1 cup of the pasta cooking water to emulsify the sauce (you will not use all of it).

Using tongs, transfer the pasta directly into the egg mixture bowl. Add ¼ cup of the reserved cooking water. Toss vigorously to coat, adding more pasta water, 1 tbsp. at a time, to loosen the sauce as needed. It should look creamy but not too thick. Toss! Toss! Toss!

Taste, and season with salt and a generous amount of black pepper.

To serve, portion the pasta onto your warm serving plates. Top with extra cheese and black pepper, and serve immediately.