1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, according to the package instructions. Reserve 2 cups of pasta cooking water in a spouted measuring cup. Drain the pasta.

2. Meanwhile, in a medium bowl, beat the egg yolks until smooth. Whisk in the Parmesan and pepper.

3. Heat the oil in a large skillet over medium heat. Once the oil is glistening, add the guanciale and cook, stirring occasionally, until browned but not yet crispy and the fat is rendered, about 5 minutes. Using a slotted spoon, transfer the guanciale to a paper towel-lined plate, reserving the rendered fat in the skillet.

4. Add 1 cup of the reserved pasta cooking water to the pan, and bring the rendered fat and water to a simmer over medium heat. Add the pasta and cook, stirring constantly, until the water is reduced by half, about 2 minutes. Remove the pan from the heat.

5. While whisking, slowly pour ¼ cup of the reserved pasta water into the egg yolk-and-cheese mixture.

6. While stirring, pour the egg yolk mixture into the pasta. Continue stirring until a creamy sauce forms, about 3 minutes. If needed, thin the sauce by adding additional pasta cooking water, 1 tablespoon at a time.

7. Add the guanciale and toss to combine. Serve topped with additional Parmesan and pepper.

Note: We recommend not using pre-shredded Parmesan cheese. Freshly grated Parmesan cheese will melt into the sauce the best and create a creamy texture.