Whisk the egg yolks with the Pecorino Romano and black pepper.

Place the guanciale in a skillet without adding oil and cook until it becomes crispy.

Remove the guanciale from the skillet and place it on paper towels to drain.

Add two tablespoons of the guanciale fat to the egg and cheese mixture and stir to combine.

Bring a pot of water to a boil, then cook the pasta.

A few minutes before the pasta is done, drain the riccioli and add them with the guanciale to the skillet with the remaining fat.

When the pasta is cooked, turn off the heat, wait a moment, then add the egg yolk and cheese mixture. Add more black pepper and mix everything together.