Start by filling a large bowl with ice and water. This ice bath will cool the eggs quickly after boiling, ensuring they stop cooking and are easy to peel.

In a medium saucepan, combine 5 cups of water, 2 tablespoons of apple cider vinegar, and 1½ teaspoons of kosher salt. Bring this mixture to a gentle boil over medium-high heat. Carefully lower 6 large eggs into the pot and cover. Cook for 7 minutes and 30 seconds, then add the remaining 2 eggs for an extra minute and 30 seconds. Transfer the eggs to your ice bath immediately, letting them cool for 10 minutes.

After the eggs are chilled, gently tap and peel their shells, ensuring you remove any bits of shell. Slice each egg lengthwise in half, separating the yolks into a mixing bowl.

In a skillet, heat 1 tablespoon of avocado oil over medium-high heat. Add ⅓ packed cup of finely chopped guanciale or pancetta, and cook until crispy, about 4-5 minutes. Set the crispy meat aside and reserve the oil.

With the yolks in the bowl, mash them using a fork until crumbled. Stir in 2½ tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, ¾ teaspoon of coarse black pepper, 1½ tablespoons of pecorino romano, ½ cup of parmigiano reggiano, 2 teaspoons of crème fraîche, and a drizzle of the warm oil from the skillet. Mix until smooth and creamy.

Transfer the yolk mixture into a ziplock bag, seal it, and trim one corner to create a piping bag. Pipe the filling into each egg white half.

Sprinkle the crispy guanciale or pancetta on top of each egg half, and finish with freshly cracked black pepper and additional grated parmigiano reggiano.