The Silkiest Carbonara

By CheeseDiva

Ingredients

• 1/4 1/4 1/3-inch pound guanciale (salt-cured pork jowl) or pancetta, cut into 1/3-inch cubes
• 7 7 7 large egg yolks
• 1 1 1 large egg
• 1 1 1 pound rigatoni
• Kosher salt
• 1/2 1/2 1/2 cup finely grated Pecorino or Parmesan, plus more for garnish
• 2 2 3/4 3/4 1/2 ground black pepper (or 3/4 teaspoon freshly ground green peppercorns plus 3/4 teaspoon freshly ground pink peppercorns plus 1/2 teaspoon freshly ground white peppercorns), plus more

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Cook guanciale in a large skillet over medium-low heat, stirring frequently, until fat renders but guanciale is not browned, about 5 minutes. Pour into a fine-mesh sieve set over a small bowl; reserve drippings. Transfer guanciale to a large bowl and let cool slightly. Add egg yolks and egg to bowl; whisk to blend.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.

Immediately add rigatoni, 2 Tbsp. pasta cooking liquid, and 1 tsp. guanciale drippings to egg mixture; toss to coat. Working in 3 batches, gradually add ½ cup Pecorino, stirring and tossing to melt between batches. Add 2 tsp. black pepper; toss until sauce thickens, adding more pasta water by tablespoonfuls if needed. Season with salt and pepper.

Divide among bowls. Garnish with Pecorino.