Cut the guanciale into cubes.

Fry them until crispy in olive oil in a sauté pan.

Meanwhile, cook the pasta according to the package instructions. Add a little less salt than usual, as the guanciale is very salty.

Turn off the heat for the pan with the guanciale after about 5 minutes and let it sit. You can place a piece of kitchen paper on the pan to absorb some of the fat if necessary.

Crack the eggs and yolks into a bowl and whisk them well. Season with pepper. Add half of the cheese and whisk again.

When the pasta is done cooking, transfer it to the sauté pan. It's okay if a bit of pasta water comes along.

Add the egg mixture and stir well into the mixture.

Add more parmesan and freshly ground pepper, and the dish is ready to serve.

Serve immediately.