Bring a large pot of water to a boil. Meanwhile, cut the guanciale into small cubes.

Cook the guanciale in a small skillet until it becomes crispy and golden.

In a bowl, combine the grated cheese with 3–4 tablespoons of cold water. Stir, then add the egg yolks, a pinch of salt, and black pepper.

Cook the pasta and drain it while still al dente. Toss it with the guanciale and the egg mixture. Mix quickly off the heat, adding a little pasta cooking water if needed.