Boil water that is as salty as the ocean (do this early because it will take 8 years to boil).
In a large bowl, whisk 3 large eggs and 1 egg yolk.
Finely grate 2oz Pecorino Romano and 2oz Parmigiano-Reggiano.
Combine cheese and eggs and whisk together with a fork until homogenous.
Season the egg and cheese mixture liberally with pepper and add a little bit of salt (guanciale will be very salty).
Add diced guanciale to a cold pan and bring the heat to a low medium. This allows the fat to render out slowly. Once cooked but not too crispy, turn off the heat.
Cook fresh pasta.
Add the cooked pasta to the pan with the guanciale and toss the noodles in the fat (aim for full coverage). If there’s a lot of fat in the pan, a little can be removed but leave at least 3 tablespoons.
Add the cheese/egg mixture and mix vigorously to emulsify the sauce. Add a little bit of pasta water if it needs more smoothing out.