Fill the saucepan with water and bring it to a full boil over the stovetop.

Gently lower the 4 eggs into the boiling water with the slotted spoon. Boil exactly 5 minutes for soft centers.

Transfer the boiled eggs to the ice water immediately. Chill until completely cold, about 5 minutes.

Cut the guanciale into small strips on the cutting board. Cook it in the frying pan over medium heat until golden and crisp.

Remove the crispy guanciale from the frying pan with tongs. Drain it on paper towel, reserving a little rendered pork fat in the pan.

Finely grate the 250 g Pecorino Romano cheese. Whisk it with the 250 ml fresh cream in a mixing bowl until smooth.

Add the ground black pepper to the Pecorino cream. Stir in about half of the crispy guanciale.

Carefully peel the chilled soft-boiled eggs. Pat the peeled eggs dry with paper towel.

Crack the 3 breading eggs into a mixing bowl and whisk them. Place the 150 g breadcrumbs in a second mixing bowl.

Dip each peeled egg in the beaten breading eggs. Roll each coated egg in breadcrumbs until fully covered.

Heat the 500 ml seed oil in the frying pan to about 175°C / 350°F. Fry the breaded eggs until golden and crisp, about 1 to 2 minutes.

Drain the fried eggs on paper towel. Spoon the Pecorino cream onto four serving plates.

Place one crispy egg on each plate. Finish with the remaining crispy guanciale and extra ground black pepper.