Cook pasta according to package directions, reserving 1/3 cup pasta cooking water.
Meanwhile, sauté Guanciale in a dry skillet until it becomes crispy.
In a separate bowl mix yolks, cheese, black pepper and sea salt. Stir in 1/3 cup pasta cooking water to loosen up the mixture.
Drain pasta “al dente” toss with crispy Guanciale to combine the flavors well.
Drain pasta al dente, set aside some of the pasta water to add flavor to the guanciale.
Turn the heat off, wait ½ minute and stir in yolk mixture; mix well until the sauce starts thickening up and coating the pasta perfectly but yolks are not scrambled and overcooked, very important!
