The Silkiest Carbonara

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

1. Put guanciale in a large skillet and place over medium-low heat. Cook, 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.
2. Meanwhile, cook pasta in a 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 tablespoons pasta cooking liquid, and 1 teaspoon guanciale 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 1/2-2 teaspoons 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.

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

Taken from www.epicurious.com/recipes/food/views/the-silkiest-carbonara-395077 (may not work)