Bring a pot of water to boil. When it's boiling, add salt. Throw the pasta in and cook until it's just before al dente.

When the water is about to boil, add the guanciale to a cold pan. Turn the heat up to medium and let the guanciale cook until it's crispy and the fat has rendered, about 10-15 minutes. Remove the guanciale from the pan, and leave the fat in.

While guanciale is cooking, in a small bowl, beat together egg yolks, pecorino romano, 2 spoons of guanciale fat, a little bit of pasta water and fresh ground black pepper until the consistency is similar to pudding.

Add the pasta to the pan, along with about half of a ladle of pasta water (still over medium heat). Be careful as the guanciale fat will splatter.

Let the pasta cook in the pan for a few minutes, until it's al dente. Add more pasta water if needed for a bit of starchy liquid at the bottom of the pan.

Remove the pan from the heat. Add the carbonara egg cream and mix. Add the guanciale and mix again.

Plate and top with additional ground black pepper and pecorino romano. Enjoy!