Let the guanciale sizzle in a skillet over medium heat until the fat becomes translucent. You don't need to add any oil, as it will cook in its own fat.

Pour the rendered fat into a small bowl. Return the guanciale to the heat for a few more minutes to make it crispy, then turn off the heat and set the guanciale aside.

Place the egg yolks in a bowl, add the Pecorino Romano (reserve two tablespoons for garnish), and a sprinkle of freshly ground black pepper. Briefly mix with a spatula.

Add a small ladle of the guanciale fat to the yolk mixture to make it creamy, thick, and smooth, mixing with the spatula.

Add the pasta to the skillet where you cooked the guanciale (with the heat off), then add the egg yolk and Pecorino mixture and a small ladle of pasta water. Mix very well to combine everything. If needed, add more water. This step must be done off the heat.

When the carbonara becomes super creamy, thanks to the heat of the pasta and the starches in the water, add the guanciale (reserving a few strips for garnish), mix briefly, and serve.

Garnish with a sprinkle of Pecorino Romano and a little more black pepper. Your Carbonara is ready!