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Cook spaghetti to "al dente" in salted (2 Tbsp kosher salt per gallon) water. Dice guanciale into small pieces. Saute guanciale in a large pan with 1 tsp of olive oil for 7-10 minutes on medium heat.
While guanciale is cooking break 4 eggs into a bowl and mix with 1 cup of pecorino cheese.
Remove guanciale after cooked through and set aside. To the pan with the remaining fat add 2 ounces of pasta water and the pasta. Cook the pasta in the guanciale fat and water mixture for 1 minute then remove the pan from the heat.
Wait for 1 minute, then add the egg/cheese mixture to the spaghetti and mix quickly. A creamy sauce will form. If it is too dry add a couple tablespoons of pasta water at a time to get the perfect consistency. If it is too wet add a touch more pecorino.
Finally add the guanciale back to the spaghetti. Add the black pepper as well. Mix again and serve quickly while still creamy. Enjoy!