Heat a large skillet over medium heat and add the diced guanciale. Cook until crispy, about 5-7 minutes.

While the guanciale is cooking, boil the pasta in salted water according to package instructions.

In a separate bowl, whisk together the egg yolks and grated Pecorino Romano.

Drain the pasta, reserving 1 cup of pasta water. Add the pasta to the skillet with the guanciale and toss to coat in the fat.

Slowly stir in the egg mixture, adding pasta water as needed to create a creamy sauce.

Season with freshly ground black pepper and extra cheese before serving.