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Start by dicing 200g of guanciale in to small pieces.
Throw into a cold pan and bring to med-high. Allow the guanciale fat to render and for everything to start sizzling. Remove once golden and crisp 7-10 mins
Strain some of this fat and set aside
Grate up 40g of parmigiano reggiano and pecorino Romano - use the finest hole setting on the grater
Toast 5g of black peppercorns for 2-3 mins on med 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 till smooth
Throw your pasta into boiling water and cook till al dente, then scoop out and reserve a jug of the pasta water
Reduce the heat to medium,Add in a ladle of the pasta water and mix to heat, emulsify and pasteurise the eags. The kev here is indirect heat so the eggs don't scramble - the mix should be warm to the touch before adding the pasta and fairly loose in consistency
Once it's smooth and glossy, add in your pasta along with more pasta water as required to coat and fully emulsify into a thick, creamy and cohesive sauce
Add in your crispy guanciale and toss together