Bucatini alla Carbonara

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 12 ounces bucatini pasta uncooked (long hollow pasta)
• 3 large eggs lightly beaten
• 0.3 pound guanciale chopped
• 3 ounces pecorino romano cheese divided grated
• 1 tablespoon sea salt fine
• 6 quarts water 

Equipment

• bowl
• frying pan
• pot
• colander

Directions

1. Heat a large skillet over medium-high heat.
2. Add guanciale; cook until crisp, stirring frequently.
3. Remove from heat.
4. Bring 6 quarts water and salt to a boil in an 8-quart pot.
5. Add pasta to pot; stir. Cover; return water to a boil. Uncover and cook 10 minutes or until almost al dente.
6. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking water.
7. Combine 1/4 cup reserved cooking water, 1/2 cup cheese, and remaining ingredients in a bowl, stirring well.
8. Add egg mixture and pasta to guanciale.
9. Place pan over low heat. Cook 5 minutes or until sauce thickens and pasta is al dente, tossing constantly. (Do not overcook or sauce will curdle.)
10. Remove from heat. Stir in remaining 1/4 cup reserved cooking water; toss to combine.
11. Place about 1 cup pasta mixture on each of 6 plates; top each serving with 2 teaspoons remaining cheese.