Cut the pillow into strips.
Clean the prawns and cut the half into small pieces.

Brown the guanciale in a pan with the butter, when it is golden brown add the prawns (both whole and chopped), cook for a couple of minutes and turn off the heat.

Beat the egg yolks with cheese, salt and pepper.

Cook the pasta, drain well al dente (keep a little cooking water) and sauté with the prawns for a couple of minutes, then add the eggs, stir and turn off the heat, stirring constantly. If it is needed, add a little cooking water.

Your prawn carbonara is ready, serve, sprinkle with a little fresh pepper and serve.