Spaghetti with Guanciale and Pecorino

Method

1. Cook spaghetti in salted boiling water until al dente.
2. In a pan, cook chopped guanciale until crispy.
3. In a bowl, mix egg yolks, grated pecorino, and a generous amount of black pepper.
4. Toss the cooked spaghetti with the guanciale and the egg-pecorino mixture.
5. Add a bit of pasta water to create a creamy sauce and toss until well combined.