Bring a large pot of water to a boil. Cook pasta according to package directions.
In the meantime, separate the egg whites from the yolks.
In a mixing bowl, add egg yolks, 2 tablespoons pasta cooking water, 2/3rds of the cheese and a generous handful of black pepper. Add 1/2 cup of the pasta water to the mix and whisk until smooth.
In a non-stick pan, cook the guanciale cubes in ½-cup pasta cooking water, without adding any oil until they develop color.
Drain pasta al dente, set aside some of the pasta water to add flavor to the guanciale.
Toss the guanciale in the egg and cheese mixture. Mix well, and add some of the pasta water if dish is dry.
Add the rest of the cheese, another sprinkle of black pepper and serve.
