Add the vegetable stock to a pot over low heat until needed.
Add the diced guanciale to a cold medium pot, set over medium-low and cook, stirring often for 8-10 minutes until fully rendered and crispy.
Remove the guanciale to a paper towel lined plate and set aside.
Next remove and reserve all but 2 Tbsp of the guanciale fat from the pan.
Return the pan to medium-low, add the shallots, season with salt and cook, stirring often for 1-2 minutes until softened and translucent.
Add the arborio rice and toast, stirring often for 2 minutes until fragrant then add the white wine, turn the heat to medium and cook until the rice has absorbed the wine.
Add a ladle or two of hot stock and cook stirring very often until the rice absorbs the stock.
Repeat the previous step until the rice is fully cooked but still al dente. You may not use all of the stock.
In a small bowl mix together, egg yolks, grated pecorino romano, 2 Tbsp guanciale fat and fresh cracked black pepper.
Turn the heat on the risotto to very low, add the egg mixture with a small ladle of stock and stir constantly until it slightly thickens. Don’t cook the eggs fully. Lastly add the butter along with half of the guanciale. Mix until the butter is melted. Season to taste with salt & pepper
To plate, add some risotto to a plate and hit the bottom of the plate to spread it out. Garnish with more guanciale and pecorino.
