Grate Parmesan Cheese (80 gram).
In a large pot over medium-high heat, boil water. Add a generous amount Salt (to taste) the boiling water and then cook Bucatini Pasta (400 gram), following package instructions. Before draining the pasta, set aside 1 cup of pasta water.
Add the yolks of the Egg (5) to a medium bowl and whisk together with the Whole Egg (2), 50g of grated parmesan, Salt (to taste) and Ground Black Pepper (to taste) until creamy.
Slowly add in the 1 cup of pasta water until sauce loosens, you might not need all of it. If the sauce seems to get too thin, you can add more cheese to thicken it again.
Render Guanciale (100 gram) by cooking on a large skillet over medium-high heat until crispy, about 8 minutes. Keep the fat in the skillet and transfer guanciale to a dry plate.
In the same skillet combine the pasta and rendered fat over low heat. Pour the egg mixture into the pan and keep the heat on low. Crumble crispy guanciale on the pasta and gently toss to combine. If the mixture seems too dry, add a bit more pasta water.
Serve immediately, topped with Ground Black Pepper (to taste), and garnished with the remaining 30g of parmesan.