60 ml (1/4 cup) pecorino romano cheese, finely grated (more for garnish)
Freshly ground pepper
Bring a large pot of water to a boil and add salt. Boil pasta according to package directions. Drain and set pasta aside. Reserve a bit of the pasta cooking water.
While pasta cooks, heat olive oil over medium heat in a large skillet. Fry salametti for 1 minute then add onions. Cook for 2 minutes, stirring occasionally. Deglaze with white wine and reduce until dry. Set aside.
In a serving bowl, beat egg yolks with pecorino using a fork. Season generously with pepper.
Add cooked pasta to cooked salametti. Then pour hot pasta into the serving bowl and coat them well with the sauce. Add a bit of cooking water if needed.
Top with pecorino, season with pepper, and serve immediately.