I have garnished with grated, salted, dried egg yolk. We've used pancetta, but it's so much better with guanciale when you can get it. Guanciale is available now at the local Italian market, but years ago I had ordered some jowl fat from a specialty butcher at a huge farmer's market to cure my own, but, after we bought it and were leaving, saw an Italian restaurant supply place and bought a huge piece of guanciale. Ended up using the jowl fat for Austrian speck, which I then used for
Recipe - Kasespaetzle
Did you add pasta water to your sauce? That helps loosen the sauce and makes it more creamy.