Place the guanciale in a cold pan and cook over medium heat until crispy. Reserve the crispy guanciale on a paper towel, leaving the melted fat in the pan.
In a bowl, grate the Pecorino Romano. Add the whole egg, egg yolk, black pepper, and a small spoonful of the melted guanciale fat from the pan. Whisk well to combine into a smooth paste.
Finely chop the shallot and sauté it in the pan with the remaining guanciale fat until translucent.
Deglaze the pan with white wine. Once the wine has reduced, add the risotto rice and toast it until the edges become translucent.
Gradually pour in the broth or water, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more, continuing until the rice is fully cooked and creamy.
Stir in most of the crispy guanciale, making sure to reserve a little for the final garnish.
Turn off the heat completely. This is very important. Pour in the egg and cheese mixture, and stir continuously until the sauce thickens and coats the rice nicely.
Serve the risotto on a plate, topped with the reserved crispy guanciale, extra grated Pecorino Romano, and a sprinkle of black pepper.
Cook it hands-free.
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