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Cook the pasta in plenty of salted water until al dente
In a pan, sauté the guanciale until crispy
In a bowl, whisk the egg yolks with the Pecorino and a generous amount of pepper
Drain the pasta, reserving some cooking water, and transfer it to the pan with the guanciale
Remove the pan from the heat and add the egg yolk mixture, stirring quickly to prevent it from scrambling. Add a bit of cooking water if necessary to achieve a creamy consistency
Serve immediately, garnished with a sprinkle of Pecorino and pepper