Whisk 2 large pasteurized eggs, 2 pasteurized egg yolks, 100g of finely grated Parmigiano Reggiano, and ¼ teaspoon of black pepper in a large bowl.
Cook 400g of spaghetti in salted boiling water according to the package directions. Reserve some cooking water before draining.
Meanwhile, cut 175g of rindless guanciale into small batons. Fry in a dry pan over medium-high heat for 4-5 minutes, until golden.
Toss the drained pasta with the guanciale and its fat. Immediately transfer everything to the egg bowl, add 125ml of reserved pasta cooking water and stir vigorously for 1 minute, until creamy. Serve immediately.
