Cook the spaghetti in generously salted boiling water until al dente, about 8-10 minutes. Reserve about a cup of pasta water before draining. Meanwhile, dice the guanciale into small strips, then cook it in a large skillet over medium heat until crispy and golden. Remove from heat to prevent burning, and let the fat render. The guanciale’s fat will be the base for our luscious sauce.

In a bowl, whisk egg yolks with freshly grated Pecorino Romano until smooth. Set aside. Once the pasta is cooked, drain it quickly, keeping some starchy pasta water aside. Toss the hot pasta into the skillet with guanciale, off heat, to prevent eggs from scrambling.

Pour the egg and cheese mixture into the pasta, gradually adding a splash of reserved pasta water while tossing vigorously. This creates a rich, smooth sauce that clings to every strand.

Continue tossing and adding pasta water until the sauce becomes creamy, velvety, and coats the pasta beautifully. Adjust the consistency—adding more water if needed—without overheating.