Tagliatelle Carbonara

• 2 1/2 cups all purpose flour
• 1 teaspoon sea salt
• 4 large eggs
• 1 tablespoon olive oil
• 1 tbsp whole black peppercorns (toasted and crushed)
• 1 cup grated Parmesan cheese
• 1 cup grated Pecorino cheese
• 3 large eggs (room temperature)
• 2 large egg yolks (room temperature)
• 5 oz guanciale (or pancetta or bacon), cut into thick matchsticks
• 1–2 tbsp olive oil
• Salt (for pasta water)

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