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Boil some water to cook the pasta and add salt.
Take the guanciale, slice it and cut it into strips.
Remove the sausage from its casing and cut it into chunks.
Pour a drizzle of oil into a pan and add the sausage and guanciale, leaving them to brown for about 15 minutes over medium-low heat, stirring occasionally.
When they are well browned, add the cherry tomatoes to the pan and cook for another 10 minutes with the lid on.
Pour the egg yolks into a bowl and add 9 tbsp of grated Pecorino Romano cheese. Mix them well to create a cream.
Boil the pasta.
Add a ladle of the pasta's cooking water to the mixture of egg yolks and Pecorino cheese to thin out the resulting cream.
Drain the pasta al dente and pour it into the pan with the dressing, mix well and remove from the heat.
Pour in the mixture of Pecorino cheese and egg yolks, stir well, and mix in another 6 tbsp of Pecorino before serving.