Spaghetti Carbonara Romana

Directions

• Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat and bring to a boil. Fill a large bowl with hot water for serving, and set aside.
• In a mixing bowl, whisk together the eggs, yolks, pecorino, and Parmesan—season with a pinch of salt and generous black pepper.
• Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat renders on the edge of crispness but not hard. Remove from heat and set aside.
• Add pasta to the water and boil until a bit firmer than al dente. Just before the pasta is ready, reheat the guanciale in skillet, if needed. Reserve 1 cup of pasta water, drain the pasta and add it to the skillet over low heat. Stir for a minute or so.
• Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in the cheese mixture, adding some reserved pasta water for creaminess.
• Poach the additional 2 eggs by breaking each egg into a separate cup and gently slide into barely simmering water. Poach at a bare simmer to the desired doneness (I prefer a barely firm white with a runny yolk, around 2 minutes). Serve pasta topped with egg (transfer using a slotted spoon). 
• Serve immediately, dressing it with some additional grated pecorino and black pepper.