Preparation:
1.) Heat olive oil in a large skillet over medium heat and add guanciale . Cook until browned and crispy around 5 to 10 minutes.
2.) Cook spaghetti in the boiling salted water, about 8 minutes. Drain and return to the pot.
3.) Whisk eggs, 5 tablespoons pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining 5 tablespoons pecorino Romano cheese and more ground black pepper.