While the spaghetti is cooking, make a thick cream by mixing the two egg yolks, Pecorino Romano, and a little black pepper. Add some pasta cooking water if needed to reach a creamy consistency.

Cut the guanciale into small pieces and cook in a skillet until crispy, without adding oil.

When the pasta is done, drain and add it to the skillet with the guanciale. Turn off the heat, add the egg and cheese mixture, and toss the pasta, adding a little pasta water if needed to make it creamy.

Finish with a sprinkle of black pepper and more Pecorino Romano.