Trim the tough rind from the guanciale and slice the meat into small strips or cubes.
Place the chopped guanciale into a cold skillet and turn the heat to medium. Cook until the fat renders out and the meat becomes crispy.
While the guanciale cooks, separate two egg yolks into a bowl and add one whole egg.
Grate the Parmigiano Reggiano and a portion of the Pecorino Romano into the bowl with the eggs. Mix well to form a thick paste.
Carefully spoon a small amount of the hot, rendered guanciale fat from the skillet into the egg and cheese mixture. Stir quickly to incorporate and temper the eggs. Grate the remaining Pecorino Romano into the mixture and stir again.
Once the guanciale is fully crisped, use a slotted spoon to remove the meat from the pan and drain it on a paper towel, leaving the remaining fat in the skillet.
Cook it hands-free.
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