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In a cold stainless steel pan over, add the guanciale. Place over medium heat and saute until it is crispy, around 8-13 minutes. Turn off the heat and remove the crispy pieces, leaving the fat in the pan for later.
In a bowl, whisk together the egg yolks and pecorino cheese. Stir in the crispy guanciale pieces and freshly grated pepper. Set aside.
Boil a large pot of water and season with salt so it tastes salty. Boil the spaghetti until al dente, follow the time according to the box.
Once the past is cooked, remove it from the water with tongs or a spider, and place into the pan with the guanciale fat. Turn up to medium heat and toss so the pasta is coated with the fat.
While the pasta is the in the pan, whisk in two ladles of hot pasta water into the egg yolk mixture. This will slowly bring the egg yolks up to temperature and cook them, so they wont scramble in the pan. Stir the egg mixture into the pasta pan and turn off the heat. Stir in a 2-4 more ladles of pasta water, one at a time, until desired creaminess has been reached.
Serve and enjoy!