Toast the peppercorns in a pan over medium heat. Stir them to keep from burning. Allow to cool down and coarsely crush them in a mortar or use a pepper mill;
Slice the pork into thin stripes and quickly brown them in the same pan you have toasted the pepper. (Personally, I do not like to dice it.) Do not overcook, so remove the pan from the heat and let stand;
Set aside some of the fat, which has been released;
Beat the eggs in a large bowl, stir in half the Pecorino, the peppercorns, and the fat from the pork. Season to taste;
Cook the pasta until al dente in plenty of salted boiling water according to the package instructions. Drain it and save a scoop of pasta cooking liquid;
Drain the pasta and put it into the bowl with the egg; add a splash of pasta cooking liquid and toss well. Be careful not to add too much water; otherwise, the carbonara will get too liquidy.
Add the pork, the remaining Pecorino, and more water, if needed, to the creamy, smooth sauce;
Serve very hot. carbonara is ideally paired with a nice crispy salad;