Place 500 g all-purpose flour on a work surface, make a well in the center, and add 5 whole eggs.

Beat the eggs with a fork and gradually incorporate the surrounding flour until a rough dough forms.

Knead the pasta dough for about 10 minutes until smooth and elastic.

Cover the pasta dough and let it rest for 30 minutes at room temperature.

Cut 280 g guanciale into small strips or cubes on a cutting board.

Cook the guanciale in a dry pan over medium heat until crisp and its fat has rendered.

Remove the crisp guanciale from the pan and reserve its rendered fat.

Grate 250 g Pecorino Romano cheese and 150 g Parmigiano Reggiano cheese.

Whisk 8 egg yolks and 2 whole eggs with the grated cheeses until a thick cream forms.

Season the egg and cheese cream with black pepper and a small amount of salt.

Melt 140 g butter in a saucepan over medium-low heat.

Whisk in 140 g flour from the pasta flour and cook the roux for 2 minutes without browning it.

Gradually whisk 2 l whole milk into the roux until smooth.

Simmer the milk sauce, stirring constantly, until thick enough to coat a spoon.

Season the milk sauce with salt and cool it slightly before assembling.

Roll the rested pasta dough into thin sheets large enough for the baking dish.

Spread a thin layer of the milk sauce over the bottom of the baking dish.

Arrange one layer of fresh pasta sheets over the sauce.

Add milk sauce, crisp guanciale, and portions of the egg-cheese cream over the pasta layer.

Repeat the pasta and filling layers until all components are used, finishing with milk sauce and cheese.

Bake the lasagna at 180°C (350°F) until browned and bubbling, about 25 minutes.

Rest the baked lasagna for 10 minutes, then cut it into 8 portions and serve warm.