put the big pot of water on your heat source and bring it to a boil and then add the spaghetti.
in a bowl mix together the eggs, egg yolks and the grated pecorino.
cut the guanciale in into the pieces of your liking, strips, dices or slices. put this in your sauce pan (or in my case the wok) and slowly bring up the heat. cook this until the guanciale is is cooked evenly and not too crispy. take it of the heat and set it aside.
from the pot of boiling water add the spaghetti straight into your hot pan with guanciale and saving the bioled water, you might need this later. When mixed together add the pecorino and egg mixture and stir constantly to create a smooth sauce, when it's too thick you can add a ladle or 2 of the preserved pasta water.
