Step 1: Slice the guanciale, remove the rind, and cut the slices into small cubes. Fry them in a pan over low heat until crispy.

Step 2: Boil the spaghetti in salted water for 7 minutes, until al dente.

Step 3: For the sauce, mix the egg yolks with grated pecorino, black pepper, a tablespoon of rendered guanciale fat, and a bit of pasta water. Place the bowl over a pot of simmering water (bain-marie) and cook for a few minutes, stirring, until the mixture becomes creamy.

Step 4: Add the cooked pasta to the prepared sauce, pour in a ladle of pasta water, and mix well.

Step 5: Serve hot, topped with some crispy guanciale.

Enjoy!