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Fill a pot with water to bring to a boil.
Slice the guanciale into small strips.
Place guanciale in a cold pan and cook on medium-low heat until crispy (about 6-8 minutes). Set aside on a plate with a paper towel to remove excess oil.
Grate the pecorino romano cheese very finely and place in a small bowl.
Add the egg and egg yolks to the cheese and mix well.
Add a dab of the oil from the guanciale and black pepper to the mixture and mix again.
Place the bucatini in the boiling water and cook until al dente, saving about a cup of pasta water for later.
Dab the pan used for the guanciale with a paper towel to remove excess oil and keep the stove on low heat.
Add the al dente pasta to the pan and toss to combine the fats and pasta water together to form a glossy structure.
Turn off the heat and add the cheese/egg mixture on top of the pasta.
Add about 2 TBSP of pasta water to start and mix the pasta in the pan to melt the cheese and create the creamy sauce.
Add more pasta water as needed and toss to coat the pasta and create the sauce.
Add in the guanciale and mix again.
Plate it up and add more guanciale on top with freshly grated pecorino romano cheese and enjoy.