In a bowl, whisk the egg yolks with 1 tablespoon of Pecorino Romano and freshly ground black pepper.

Slice the guanciale into strips. In a skillet, cook the guanciale over medium heat until the fat renders and it becomes slightly crispy.

Cook the fusilli in boiling salted water. When the pasta is al dente, drain it and add it to the skillet with the guanciale. Toss everything together for a few moments, then remove from heat.

Add the whisked egg yolks and a small ladle of pasta cooking water. Mix everything together. Before serving, top with freshly ground black pepper and a sprinkle of Pecorino Romano.