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Toast the black peppercorn and crush them until roughly ground
Add the guanciale to a cold pan and turn on the heat to medium-low to extract the fat slowly without burning
Beat the eggs with grated pecorino cheese and a generous amount of black pepper
Cook the spaghetti until al dente
Transfer the crispy guanciale to a bowl, removing excess fat
Add the cooked spaghetti to the pan with the remaining guanciale fat
Add a little pasta water and stir well
Pour the egg mixture into a bowl and add the hot pasta directly into the egg mix
Add half of the guanciale and stir until creamy
Serve with remaining crispy guanciale and extra pecorino cheese on top