Pasta alla Carbonara

Cook the guanciale. Heat a large sauté pan over medium-low heat. Add the diced guanciale and cook until golden brown and crispy, about 10 minutes. Transfer guanciale to a bowl.

Bloom the black pepper. Add 1 teaspoon freshly-ground black pepper to the pan with the hot grease, then turn off the heat.

Boil the pasta. Fill a large stockpot with lightly-salted water and bring to a boil. Add the pasta and cook for 8 minutes.

Mix the sauce. Whisk eggs, egg yolks, and Pecorino in a large metal mixing bowl. Gradually pour in the pepper guanciale grease while whisking. Add ½ cup of the starchy pasta water to the egg mixture while whisking.

Quickly transfer the pasta. Use a spider strainer or tongs to transfer the pasta to the mixing bowl, tossing with the egg mixture. Add the cooked guanciale to the bowl.

Finish the pasta. Place the mixing bowl over the stockpot like a double boiler and toss the pasta until the sauce thickens. Transfer pasta to serving dishes immediately.

Serve. Serve warm, garnished with extra cheese and black pepper.