Place your diced guanciale in a large skillet over medium heat and let it cook slowly for 5 to 7 minutes until it is golden and crispy.

Add sliced or crushed chili peppers to the skillet with the guanciale and stir constantly for about 1 minute.

In a small bowl, whisk together the egg yolks and most of the grated Pecorino Romano cheese, reserving about a quarter ounce for garnish.

Fill a large pot with water, salt it generously, and bring it to a rolling boil.

Add the rigatoni and cook according to package directions, aiming for 1 to 2 minutes before al dente.

Before draining, ladle out about 1 cup of pasta water into a measuring cup and then drain the rigatoni thoroughly.

Add the drained rigatoni directly to the skillet with the guanciale and chili, tossing gently over low heat for about 30 seconds.

Pour the egg and cheese mixture into the skillet while tossing constantly with tongs for about 1 minute.

If the sauce looks too thick or dry, add reserved pasta water one tablespoon at a time while tossing until you reach a silky consistency.

Taste the dish and adjust seasoning with kosher salt and black pepper, then divide into serving bowls and top with reserved Pecorino Romano.