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Toast peppercorns until fragrant (don’t let them burn!) then coarsely grind and save 2g for later
Heat a pot of water for the pasta, try to use just enough water to cover the pasta (to concentrate the starch, which will help in emulsification)
Add 4 egg yolks, the grated cheeses, and the saved 2g of black pepper to a metal bowl and whisk (it’ll be clumpy)
Place the meal bowl on top of the heated pot of water and whisk until the color and density changes (should become smooth)
Add the guanciale to a cold pan (without oil) and cook over low-medium heat until the fat renders. Remove the guanciale and save the fat.
Start cooking the spaghettoni until very al dente
Add the cooked pasta to the metal bowl with the egg/cheese mix and add 2-4 spoonfuls of the guanciale fat, along with enough pasta water to emulsify and achieve the desired consistency (start with half a cup and add more as needed)
Mix vigorously to emulsify then add in the guanciale (if the sauce is too loose, just place it back on top of the heated pot of water to thicken)
Serve with grated pecorino romano and a few pinches of the freshly ground black pepper