The Silkiest Carbonara

Ingredients

• 6 servings pepper black freshly ground
• 1 large eggs 
• 7 large egg yolk 
• 0.8 teaspoon peppercorns green freshly ground
• 0.3 pound guanciale cut into 1/3" cubes (salt-cured pork jowl)
• 6 servings kosher salt 
• 0.5 cup pecorino cheese finely grated plus more for garnish
• 0.8 teaspoon pepper freshly ground
• 1 pound rigatoni 
• 0.5 teaspoon pepper white freshly ground

Equipment

• bowl
• frying pan
• whisk
• pot
• sieve

Directions

1. Put guanciale in a large skillet and place overmedium-low heat. Cook, stirring frequently,until fat renders but guanciale is not browned,about 5 minutes.
2. Pour into a fine-mesh sieve setover a small bowl; reserve drippings.
3. Transferguanciale to a large bowl and let cool slightly.
4. Add egg yolks and egg to bowl; whisk to blend.
5. Meanwhile, cook pasta in a large pot of boilingsalted water, stirring occasionally, until al dente.
6. Drain, reserving 1/2 cup pasta cooking liquid.
7. To egg mixture, immediately add rigatoni,2 tablespoons pasta cooking liquid, and 1 teaspoonguanciale drippings; toss to coat. Workingin 3 batches, gradually add Pecorino, stirringand tossing to melt between batches.
8. Addgreen, pink, and white pepper (or 1 1/2-2 teaspoonsblack pepper); toss until sauce thickens, addingmore pasta water by tablespoonfuls if needed.Season to taste with salt and black pepper.
9. Divide among bowls.
10. Garnish with Pecorino.