Place spiralized zucchini in a colander, sprinkle with salt, and let sit for 10 minutes to draw out moisture; pat thoroughly dry with paper towels.

In a small mixing bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano, and black pepper until a thick paste forms.

In a large skillet over medium heat, sauté the diced guanciale until the fat has rendered and the meat is crispy (approximately 5-7 minutes).

Add the dried zucchini noodles to the skillet with the rendered fat and sauté for 2 minutes over medium-high heat until just tender.

Remove the skillet from the heat source completely to avoid scrambling the eggs.

Immediately pour the egg and cheese mixture over the zucchini noodles.

Toss vigorously and constantly for 1 minute, allowing the residual heat of the pan and noodles to emulsify the sauce into a creamy consistency.

Serve immediately with an additional garnish of black pepper and Pecorino Romano.