Instructions:

1. Cut the guanciale into small sticks or cubes.
   
2. In a dry skillet, cook the guanciale over medium heat until golden and crispy.
   
3. In a small bowl, lightly beat the egg yolks.
   
4. Once the guanciale is nicely browned, transfer the rendered fat into a separate small bowl and set aside.
   
5. Bring a pot of water to a boil for the pasta. To achieve a creamier sauce, avoid using too much water. Once boiling, salt the water and cook the pasta according to package instructions. Reserve a ladleful of the cooking water before draining the pasta.
   
6. In a large bowl, combine the beaten egg yolks, cooked guanciale and its fat, finely grated Pecorino Romano, and a generous pinch of ground black pepper. Stir until smooth. If the sauce is too thick, thin it out with a little reserved pasta water.
   
7. Add the hot pasta to the bowl and toss well until evenly coated with the sauce.
   
8. Serve immediately, finishing with an extra sprinkle of ground black pepper.