1. Place guanciale strips in a cold skillet over medium-low heat. Render slowly for 6 to 8 minutes until edges are golden and just crispy. Remove from heat and cool for 2 minutes. Do not drain the fat.

2. In a medium bowl, whisk together 4 egg yolks, 1 whole egg, grated Pecorino Romano, and black pepper into a smooth pale yellow paste. Add 3 to 4 tablespoons of warm pasta water and whisk again to temper the eggs.

3. Bring a large pot of water to a boil. Salt lightly. Cook spaghetti until just al dente, 1 to 2 minutes less than package directions. Reserve 1 full cup of starchy pasta water before draining.

4. Add drained spaghetti directly into the skillet with guanciale and rendered fat. Toss well to coat every strand. Confirm the pan is completely off the heat before the next step.

5. Pour the egg and cheese mixture over the pasta. Toss quickly and continuously. Add pasta water 2 tablespoons at a time and keep tossing until the sauce is glossy and creamy, about 60 seconds. Plate immediately and finish with extra Pecorino and cracked black pepper.