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Bring 6 quarts of water to a boil. Once boiling, generously salt the water.
Heat a large skillet over medium flame. Dice the guanciale and sauté for about 3 minutes, or until the meat is crispy and golden.
Turn off the skillet flame to cool it down.
Add the pasta and cook until al dente.
Whisk the egg yolks in a small bowl, then add grated pecorino romano cheese and whisk until well combined.
Add freshly ground black pepper to the egg yolk mixture.
Using a slotted spoon, take out some guanciale and stir it into the egg yolk mixture.
When the pasta is al dente, scoop out about ½ cup of pasta water, then drain the pasta.
Put the pasta into the skillet with the guanciale.
Pour the egg mixture over the pasta, add some pasta water, and stir constantly until the eggs thicken.
Plate it delicately and top with more Pecorino Romano.