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Cut off the hard, chewy outer skin of the guanciale
Cut the guanciale into small pieces
Render the fat of the guanciale in a pan over medium heat until crispy
Separate the egg yolks from the whites
Mix the Pecorino Romano cheese with the egg yolks
Add some of the reserved pasta water to temper the egg mixture
Add some of the guanciale fat to the egg mixture
Add the cooked pasta to the pan with the guanciale
Add a bit of pasta water to finish the cooking process
Add the egg-cheese mixture to the pasta and toss to coat
Top with the remaining crispy guanciale and extra Pecorino Romano