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Boil salted water and cook spaghetti until al dente, save the pasta water when it's done
Fry up pancetta or guanciale until crispy, strain out the oil into a bowl
Heat up black peppercorns on pan for a couple minutes and then grind them up
Separate 4 egg yolks and mix with shredded parmesan & romano cheeses, the pancetta oil, and pepper until smooth
Set aside a cup of pasta water & reheat that pot of water at low-med heat, and put the pan with cheese mixture on top
Stir in the extra pasta water to your desired creaminess, then add the spaghetti
Plate it up and sprinkle pancetta and more cheese on top