Bring a large pot of generously salted water to a boil.

Clean the porcini mushrooms and slice them into bite-size pieces.

Dice the guanciale and remove the sausage meat from its casings.

Grate the pecorino cheese finely and whisk it with the eggs and black pepper in a mixing bowl.

Cook the diced guanciale in a large cold skillet over medium heat until crisp and its fat has rendered, about 5 minutes.

Add the sausage meat to the skillet and break it up until browned, about 4 minutes.

Add the sliced porcini to the skillet and sauté until tender, about 5 minutes.

Add the tomato and simmer the sauce until slightly reduced, about 3 minutes.

Cook the pasta in the boiling water until 2 minutes shy of al dente, reserving 1 cup of cooking water before draining.

Transfer the drained pasta to the skillet and toss it with the pork and mushroom sauce.

Add a little reserved pasta water and toss until the pasta is glossy and al dente.

Remove the skillet from the heat and quickly toss in the egg and pecorino mixture to make a creamy sauce.

Loosen the sauce with more reserved pasta water if needed, then serve immediately with extra black pepper.