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

Finely grate the 120 g Pecorino Romano cheese into a mixing bowl.

Add 2 whole eggs and 4 egg yolks to the grated Pecorino.

Whisk the egg and cheese mixture with black pepper until it forms a thick smooth cream.

Cut the 4 slices of guanciale into small strips.

Place the guanciale in a cold frying pan and cook over medium heat until crisp and the fat has rendered, about 6 to 8 minutes.

Add the 80 g 'Nduja di Spilinga to the rendered guanciale fat and stir until melted.

Cook the 400 g mezze maniche pasta in the boiling water until very al dente, about 2 minutes less than the package instructions.

Reserve 240 ml of pasta cooking water before draining the pasta.

Transfer the drained pasta to the frying pan and toss it with the 'nduja, guanciale, and rendered fat.

Remove the frying pan from the heat and add the egg-Pecorino cream to the pasta.

Toss vigorously, adding reserved pasta water a little at a time until the sauce is glossy and creamy.

Season with additional black pepper and salt only if needed, then serve immediately.