The Silkiest Carbonara

1. 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. 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. 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. 4

   Divide among bowls. Garnish with Pecorino.

No additional tips available.