Preparing the ingredients:

1. Take a large frying pan and grind freshly ground black pepper directly on its surface. Toast for 30 seconds on low heat, then set aside on a small plate. 
2. Remove the pepper coating from the guanciale. Cut the rest into strips and place it near the stove for later use.
3. Break the eggs and separate the yolks from the whites. Set the whites aside in the refrigerator and keep the yolks in a double boiler or a large bowl/dish that you can place on the pot where you will cook the pasta.

Cooking the guanciale: 

1. Rinse the pan that you used to toast the black pepper, and put it back on the stove with a trickle of water. Once the water starts boiling, add the guanciale. This will close its pores, making it crispy outside and juicy inside.
2. Meanwhile, fill a large pot with water and bring it to a boil. If you’re using a double boiler to make the egg mixture later, use the lower half.
3. Cook the guanciale over low heat for at least 10 minutes, stirring constantly with a spatula.
4. When the guanciale’s fatty edges become almost transparent and slightly golden brown, remove it from the pan with a slotted spoon, and set it aside on a plate covered with a paper towel. Keep the fat, as you will need it in a moment.

Making the carbonara sauce:

1. Add the Pecorino Romano cheese and some of the toasted black pepper to the bowl or pot with the egg yolks. Next, pour some of the guanciale fat over it. It will make the sauce creamier.
2. Place the bowl on top of the pot with the boiling water for a few minutes. Use a kitchen thermometer to monitor the temperature of the egg and cheese mixture. Remove it from the heat when it reaches 149°F (65°C). This temperature allows the proteins in the egg yolks to coagulate and thicken the sauce without fully cooking the eggs.

Final steps:

1. Cook the penne pasta with a handful of coarse salt according to package instructions until it is al dente.
2. Scoop some cooking water into a small cup, then drain the pasta and place it in a large bowl.
3. Quickly add the egg and cheese mixture to the pasta, stirring to prevent the residual heat from cooking the sauce. Add the reserved pasta water to achieve the desired consistency.
4. Finally, mix in the cooked guanciale.
5. Serve your pasta carbonara immediately, and top each plate with a sprinkle of Pecorino Romano cheese and toasted black pepper.
6. Enjoy your mouth watering penne carbonara, prepared with love and attention to detail!