Blanch the noodles for half the recommended time on the package. Reserve a cup of the noodle cooking water. Rinse the noodles under cold water to remove excess starch. Drain well and set aside.
In a bowl, whisk together the egg yolks, grated cheese, and black pepper. Just before adding to the pan, temper the mixture by adding 5 tablespoons of hot noodle water, whisking continuously until smooth and creamy. Set aside.
Heat the olive oil and guanciale in a large pan over medium heat. Cook until golden and fragrant.
Add the noodles to the pan along with 5 Tbsp of reserved noodle water and Lee Kum Kee Premium Oyster Sauce. Toss to combine.
Turn off the heat and pour in the egg-and-cheese mixture. Stir quickly to create a creamy sauce. Add a splash more noodle water if needed to loosen it.
Divide between two bowls. Top with extra-grated cheese or a spoonful of chopped kimchi for a bold, tangy twist. Serve immediately.
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
