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Bring a large pot of heavily salted water to the boil. Add the pasta to the pot of boiling water and cook el dente (10 minutes). Drain the pasta and reserve up to 1 cup of pasta water.
Remove the rind from the guanciale and slice into small cubes. In a dry cold pan, add the guanciale. Turn the heat to medium – high and cook for 3 – 4 minutes or until crispy and the fat has rendered. Place a sieve over a bowl and drain the fat. Set to the side.
In a small bowl, whisk together the egg yolks, cheese and black pepper. Add two tablespoons of guanciale fat and stir through.
In the same pan the guanciale was cooked in, deglaze the pan with a splash of hot pasta water. Add the pasta to the pan and stir through. Add in the egg and cheese mixture and stir through while slowly incorporating the pasta water until you have a smooth, glossy and silky texture. You may not need all the pasta water which is why we slowly incorporate it until it’s at the right consistency. It’s important this step is done in a warm pan that is off the heat. Add ¾ of the guanciale and stir through.
Sprinkle the remaining guanciale on top and extra sprinkling of cheese and black pepper. Eat immediately.