The Silkiest Carbonara

Method

1. 1

   Gather ingredients: 200 g guanciale, 3 large egg yolks, 1 large egg, 450 g rigatoni, 120 ml pasta cooking liquid, 40 g pecorino romano, 5 g green peppercorns, 5 g pink peppercorns, 5 g white peppercorns, salt, and black pepper. Tools needed: large skillet, fine-mesh sieve, small bowl, two large bowls, whisk, large pot, tongs.

2. 2

   Place diced guanciale in a large skillet over medium-low heat. Cook for 5 minutes until fat renders.

3. 3

   Strain guanciale through a sieve. Save drippings in a small bowl. Move guanciale to a large bowl to cool.

4. 4

   Add egg yolks and whole egg to the large bowl with guanciale. Whisk until blended.

5. 5

   Boil rigatoni in salted water until al dente. Drain, keeping 120 ml of the water.

6. 6

   Add rigatoni, 30 ml pasta water, and 5 ml guanciale drippings to egg mixture. Toss to coat.

7. 7

   Gradually add Pecorino in three batches, stirring constantly to melt. Add multicolored peppercorns.

8. 8

   Season to taste with salt and black pepper.

9. 9

   Divide among bowls and garnish with extra Pecorino.