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Pour the egg yolks and ¾ of the pecorino into a large bowl and mix with 1 tablespoon of pasta cooking water.
Heat an iron skillet and then add the julienned guanciale, ensuring that it has a ratio of two parts fat to one part lean. Let it crisp up in the pan.
Add a bit of the guanciale fat to the sauce and mix it in while cold.
Once the pasta is cooked, drain it while it's still firm and let it absorb the flavor in the pan with the guanciale and remaining fat.
Transfer the pasta and guanciale to the bowl, and add some cooking water as needed to achieve the desired creaminess.
Plate the pasta and finish with the remaining pecorino cheese.