The Silkiest Carbonara

Ingredients for The Silkiest Carbonara

• 110g guanciale (salt-cured pork jowl) or pancetta, cut into 1/3" cubes

• 7 large egg yolks

• 1 large egg

• 450g rigatoni

• Kosher salt

• 80g finely grated Pecorino or Parmesan plus more for garnish

• 3/4 teaspoons freshly ground green peppercorns

• 3/4 teaspoons freshly ground pink pepper

• 1/2 teaspoons freshly ground white pepper

• Freshly ground black pepper

• Ingredient info: Guanciale is available at specialty foods stores, Italian markets, and zingermans.com.

How to make The Silkiest Carbonara

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.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 120ml pasta cooking liquid.

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.

Divide among bowls. Garnish with Pecorino.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.