In a hot skillet, toast the peppercorns for a few minutes and crush them with a pestle.

Boil the pasta in salted water.

Place the guanciale in a large cold skillet and let it warm up slowly over medium heat to render its fat without burning. Transfer the crispy guanciale pieces to a bowl and set aside the fat.

In a bowl, beat the 5 egg yolks (or alternatively the 4 egg yolks and 1 whole egg) and add 2 tablespoons of pecorino cheese along with grated pepper. Continue beating immediately to create a creamy mixture.

Remove the pasta from the heat 1-2 minutes before the recommended boiling time on the package to ensure it’s al dente. Drain and toss the pasta into the guanciale fat along with a spoonful of the pasta water.

Add the creamy mixture to the bowl and mix well.

Add the guanciale pieces and extra grated cheese as desired.

Sprinkle with freshly ground pepper and serve.