Start Pasta Water → Heavily salted; cook pasta 2 minutes shy of package.

Crisp Guanciale → Render fat in large pan until golden; remove and reserve.

Toast Pepper → Add black pepper to hot fat; sizzle 20 seconds.

Sauté Mushrooms → High heat with olive oil; cook until deeply golden (6–8 min).

Infuse Garlic → Add crushed cloves; cook 1 minute, then remove.

Make Egg Sauce → Whisk egg yolks, whole egg, Pecorino, and ½ cup pasta water.

Temper Eggs → Slowly drizzle in another ½ cup hot pasta water while whisking.

Combine → Off heat, add drained pasta + guanciale to mushrooms.

Emulsify → Pour egg mixture over; toss vigorously with tongs until glossy.

Serve Immediately → Adjust with more pasta water if needed; top with cheese and pepper.