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Heat 1 Tbsp. oil in a
large skillet over high heat. Working in batches, add brussels sprout
leaves and cook, tossing occasionally, until charred in spots and
crisp-tender, about 5 minutes; transfer to a plate and set aside. Wipe
out skillet.
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Cook pasta in a
large pot of boiling salted water, stirring occasionally, until al dente
(about 5 minutes for fresh pasta). Drain, reserving 1 cup pasta cooking
liquid.
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Meanwhile, heat
remaining 1 Tbsp. oil in same skillet over medium heat. Add guanciale
and cook, stirring often, until slightly crisp, about 4 minutes. Add
pepper and cook, stirring, until fragrant, about 30 seconds. Immediately
add ½ cup pasta cooking liquid to keep pepper from burning; reduce heat
to low and gradually add butter, swirling skillet and adding more pasta
cooking liquid as needed, until a thick, glossy sauce forms. (Taste as
you go and switch to hot water once sauce is adequately seasoned.)
-
Add pasta to skillet
and toss to coat. Add Pecorino; toss to combine. Remove from heat; mix
in egg yolks. Add reserved brussels sprout leaves; toss, adding pasta
cooking liquid (or hot water) as needed to thin sauce.
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Serve pasta topped with more Pecorino.
