Whisk the yolks with the grated cheese
into a paste. A pinch of salt can be
added, but not much, as more saltiness
will come from other ingredients.
Slice the guanciale and cut the slices it into
1-2cm strips. Fry it on medium/low heat in a
large frying pan, until the strips are somewhat
transparent and crisp. Remove from the heat.
Cook the pasta in boiled, generously
salted water, according to manufacturer’s
instructions for al dente. Before straining
the pasta, save a cup of the starchy water.
Strain the pasta and quickly add it to the
frying pan with the guanciale (everything
away from the heat, from now on). Mix it
well with the guanciale and its melted fat.
Transfer it to a mixing/serving bowl.
Pour half a cup of the pasta starchy water
into the bowl and add the yolk & cheese
paste. Now mix the yolk paste and the pasta
vigorously, beating to emulsify the paste in
the water. If needed, use some more of the
pasta water. Soon you will have a yellow
creamy emulsion, and it is ready to be served.
If wanted, top with cracked pepper
and more grated pecorino.
