• 2 Whole eggs plus 6 yolks;
• ¼ Cup fresh grated pecorino Romano cheese, + additional for serving;
• ¼ Cup fresh grated Parmigiano-Reggiano cheese, + additional for serving;
• ½ Teaspoon of freshly ground pink peppercorns & ½ teaspoon of freshly ground green peppercorns, mixed together;
• 1 Pinch freshly ground white peppercorns (Note: 1 teaspoon of fresh ground pepper can be substituted for peppercorn blend);
• 2 Tablespoons of extra-virgin olive oil;
• ½ Cup of diced guanciale (1/3 inch cubes);
• Kosher salt; and
• 1 Pound of large Fusilloni pasta (#39), or any pasta you prefer.

In a large metal heatproof mixing bowl, whisk together whole eggs, yolks, pecorino Romano, Parmigiano-Reggiano, and half of the peppercorn mix. In a large sauté pan, heat olive oil and guanciale over a medium heat, stirring frequently until the fat has been rendered and the guanciale is on the edge of crispness but not hard. Place a large pot of salted water over a high heat and bring to a boil. Add pasta gently and stir occasionally until al dente. Using a strainer, transfer the pasta to the sauté pan with the guanciale and its rendered fat, stirring gently to combine. Slowly add ¼ cup of the pasta cooking liquid to the egg mixture and set the mixing bowl over the top of the water pot, forming a double boiler to gently preheat your egg mixture (make sure the bottom of the bowl does not touch boiling water). Slowly add the pasta mixture to the preheated bowl, making sure not to overheat the mixture. Working quickly, stir until the sauce thickens to a creamy, silky consistency that leaves trail as you stir (add additional pasta water if the mixture is too thick). Remove from the heat, season with salt if needed, and divide onto serving plates. Finish each dish with freshly grated cheese and freshly ground pepper as desired.