Cook the pasta:

Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve about 100 ml of the cooking water.

Fry the guanciale:

In a dry skillet over medium heat, cook the guanciale until the fat has rendered and the cubes are golden and crispy. Turn off the heat.

Make the egg mixture:

In a bowl, whisk together the egg yolks, grated Pecorino, and black garlic garum. Add a generous amount of freshly ground black pepper.

Combine the pasta:

Drain the spaghetti and return it immediately to the pot (off the heat). Add the guanciale along with a bit of the rendered fat.

Add the sauce:

While stirring constantly, pour in the egg mixture and keep mixing until a glossy sauce forms and coats the pasta evenly. Add a splash of pasta water if needed for a silkier texture.

Serve:

Divide between plates and finish with an extra twist of black pepper. No additional cheese needed – the black garlic garum brings depth and umami richness.