Make a pecorino crisp. Once it's ready, let it cool completely.

Mix the egg yolks, whole eggs, pecorino, and black pepper to make a creamy sauce.

Cut the guanciale into 1/2-inch strips. Cook the guanciale over medium heat, drain the fat, then return it to the pan to make it crispy.

Set aside the rendered guanciale fat. Add it to the egg mixture. Cook the pasta for 8–10 minutes. Drain the pasta and toss it in the pan where you cooked the guanciale. Add a ladle of pasta cooking water.

Pour the egg and guanciale fat mixture over the pasta (off the heat). Add the crispy guanciale and a sprinkle of black pepper.

Garnish with the crispy pecorino crisp. Serve the pasta hot.