Prepare Zoodles: Spiralize zucchinis, sprinkle with salt, let rest for 10–15 minutes, then pat dry.

Cook Guanciale: Sauté guanciale in a skillet until crispy, then remove and reserve fat.

Mix Sauce: Whisk egg yolks, grated Parmigiana, salt, and pepper. Add 2–3 tbsp warm guanciale fat, whisking well.

Sauté Zoodles: Cook zoodles in the skillet for 2–3 minutes until al dente.

Combine and Serve: Turn off heat, mix zoodles with sauce and guanciale. Adjust with warm water if needed. Serve immediately with extra cheese and pepper.