Cook the spaghetti in boiling salted water.
Cut the guanciale into strips and fry it in a pan without oil.
Beat the egg yolks with the pecorino cheese in a bowl, add two tablespoons of spaghetti cooking water and a pinch of pepper.
Drain the spaghetti and pour into the pan with the guanciale.
Remove the pan from the heat and add the egg yolks: mix well and add a tablespoon of the cooking water for a creamy result. Sprinkle with grated cheese and pepper.