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Dice 200g of guanciale into small pieces or cubes. If you can't find this, use pancetta.
Throw the guanciale into a cold pan and bring to medium-high heat. Allow the guanciale fat to render and for everything to start sizzling. Remove once golden and crisp, about 7-10 minutes.
Strain some of the fat and set aside.
Grate 40g each of parmigiano reggiano and pecorino romano using the finest hole setting on the grater.
Toast 5g of black peppercorns for 2-3 minutes on medium-high heat, then crush with a pestle and mortar.
Crack 4-5 eggs and separate the yolks.
Add the grated cheese, egg yolks, black pepper and a good splash of the reserved fat to a bowl and mix until smooth.
Cook the pasta in boiling water until al dente, then scoop out and reserve a jug of the pasta water.
Reduce the heat to medium, cover the pan with a towel, and place the bowl with the cheese mixture on top. Add a ladle of the pasta water and mix to heat, emulsify and pasteurize the eggs.
Once the mixture is smooth and glossy, add the pasta along with more pasta water as required to coat and fully emulsify into a thick, creamy and cohesive sauce.
Add the crispy guanciale and toss together.
Plate up and top with more black pepper, guanciale and any extra parm/pecorino or sauce.