Bucatini Alla Carbonara

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1/4 pound guanciale, chopped

6 quarts water

1 tablespoon fine sea salt

12 ounces uncooked bucatini (long hollow pasta)

3/4 cup (3 ounces) grated pecorino Romano cheese, divided

1/4 teaspoon freshly ground black pepper

3 large eggs, lightly beaten

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