Bring water to boil in large sauce pot. Salt water to taste like the sea. Once boiling add bucatini and cook for 6-7 minutes. (Check package for cook time and cook 1 minute less) If cooking fresh pasta, cook after the next step.
Add guanciale to a cast iron sauté pan. Render until slightly crispy. Remove Guanciale and keep rendered fat.
In a separate mixing bowl whisk the pecorino and egg yolks. Place mixing bowl over pasta water (to create a double boiler_ Slowly drizzle in the rendered fat, stirring constantly. If too thick add pasta water in slowly until you have a rich creamy egg sauce. (be careful not to let the egg yolks cook to fast or they will get lumpy).
Place guanciale back in the sauce pan, add in the egg mixture and toss in the pasta. Add more pasta water if too thick. Add black pepper. Serve immediately.
You may add more Pecorino Romano, guanciale and black pepper to garnish
