Bring a large pot of water to a boil and salt it moderately, remembering that guanciale and Pecorino Romano already provide plenty of salt.

Place the guanciale in a cold, dry skillet over medium-low heat. Cook for 6-8 minutes, turning occasionally, until the fat renders and the pieces become crisp, then remove the skillet from the heat.

Whisk the egg yolks, whole eggs, finely grated Pecorino Romano, and black pepper in a bowl until the mixture is thick and smooth.

Cook the pasta until al dente according to the package directions. Before draining, reserve at least 250 ml of the starchy pasta water.

Add the drained pasta to the skillet with the guanciale and toss well so the strands are coated with the rendered fat. Let the pasta cool for about 30 seconds before adding the egg mixture.

Add the egg-and-cheese mixture and toss vigorously away from direct heat. Add reserved pasta water a tablespoon or two at a time until the sauce becomes glossy, creamy, and loose enough to coat the pasta.

Serve immediately with extra Pecorino Romano and freshly ground black pepper. Carbonara is at its best straight from the skillet while the sauce is warm and fluid.