In salted water, cook the spaghetti according to the instructions on the packaging.
Heat a pan over medium/medium high heat. Add the guanciale and cook until some bits are browned and almost crispy, as the picture. Then set the guanciale aside.
In a bowl, whisk together egg yolks, grated parmesan and freshly ground black pepper.
Scoop out about 1 dl pasta water and let it cool for a min.
Add some pasta water to the bowl, a little at the time since you might not need all, and whisk well.
Add the guanciale to the bowl and whisk. Save some guanciale for topping if you would like to.
Strain the pasta and let it cool for a min.
Add the pasta to the bowl and stir fast and well to coat the pasta well.
Serve immediately and top with some guanciale and freshly ground black pepper.
