Cook the guanciale: Place the diced guanciale in a large, cold sauté pan. Cook over medium heat for 5-7 minutes, stirring occasionally, until the fat has rendered and the pork is golden and crisp. Turn off the heat.
Whisk the sauce: In a medium mixing bowl, whisk the whole eggs, egg yolks, Pecorino Romano cheese, black pepper, and salt until well combined.
Boil the pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Just before draining, reserve 1 cup starchy pasta water.
Combine and serve: Use a spider strainer to transfer the hot pasta directly into the pan with the guanciale and its rendered fat. Toss well to coat.
Finish the sauce: Working quickly, pour the egg and cheese mixture over the hot pasta, tossing continuously until a creamy, glossy sauce forms. Add a splash of the reserved pasta water if needed to loosen the sauce. Serve immediately with extra cheese and black pepper.
