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Bring a pot of salted water to boil. Cook the spaghetti until al dente, reserving some pasta water (I always save more than I need).
Place a pan on medium-low heat and fry the guanciale for 6-8 minutes until crisp and golden, and most of the fat has rendered.
In a large mixing bowl, whisk the eggs, grated cheese and a generous amount of black pepper.
With tongs, remove the pasta from the pot and add it straight to the mixing bowl. Add the guanciale and a large splash of pasta water and toss to combine.
Place the bowl over the pasta-cooking pot and stir to combine. Add more pasta water if the sauce gets too thick. Or, keep stirring to help the pasta absorb the sauce if it feels too thin.
Serve immediately and garnish with more black pepper.