Silky Carbonara

• 1/4 lb guanciale (salt-cured pork jowl) or pancetta, cut into 1/3" cubes
• 7 large egg yolks
• 1 large egg
• 1 lb rigatoni
• Kosher salt
• 1/2 cup finely grated Pecorino or Parmesan
• 3/4 tsp. freshly ground green pepper
• 3/4 tsp. freshly ground pink pepper
• 1/2 tsp freshly ground white pepper
• Freshly ground black pepper

1. Put guanciale in large skillet and place over medium low heat. Cook, stir frequently, until fat renders, but not browned--5-10 minutes. Pour into fine-mesh sieve set over small bowl; reserve drippings. Transfer guanciale to large bowl and let cool slightly. Add egg yolks and egg to bowl; whisk to blend.
2. Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
3. To egg mixture, immediately add rigatoni, 2 Tblsp pasta cooking liquid, and 1 tsp. quanciale drippings; toss to coat. Working in 3 batches, gradually add Pecorino, stirring and tossing to melt between batches. Add green, pink, and white pepper (or 1/55 - 2 tsp. black pepper); toss until sauce thickens, adding more pasta water by tablespoonfuls if needed. Season to taste with salt and black pepper.
4. Divide among bowls. Garnish with Pecorino

pork jowl, egg yolks, egg, rigatoni, kosher salt, freshly ground green pepper, freshly ground pink pepper, ground white pepper, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/silky-carbonara-50182029 (may not work)