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Boil the pasta in salted water for about 10 minutes, without adding oil.
In a pan, cook the guanciale or pancetta in olive oil.
In a bowl, beat the egg yolks and mix with Parmesan or pecorino cheese, and black pepper.
Drain the pasta and add it to the pan with the guanciale/pancetta. Toss to coat the pasta.
Remove the pan from heat and add the egg mixture, stirring quickly to coat the pasta without scrambling the eggs.
Serve immediately, with additional Parmesan or pecorino cheese and black pepper on top.