Pasta alla Carbonara (Italian Guanciale and Eggs)

This yolk-heavy recipe is beyond creamy - without cream - with a heady mix of peppercorns. It's unlike any clumpy carbonaras you've had. The tricks? Omit most of the egg whites; their water thins the sauce. Too much cheese overthickens it, and gradually add Pecorino while tossing the pasta until it hits the right consistency (the sauce should be loose enough to drag the pasta through). It's a pasta worth mastering. The hollow center is what makes bucatini so fantastic. Where spaghetti or linguine get coated with sauce, bucatini gets coated and filled with sauce.

¼ lb guanciale (salt-cured pork jowl) or pancetta, cut into ⅓" cubes
7 large egg yolks
1 large egg
1 lb bucatini
kosher salt
½ cup Pecorino or Parmesan cheese, finely grated
2 tsp. black pepper, freshly ground

Garnish:
kosher salt
Pecorino or Parmesan cheese, finely grated
black pepper, freshly ground

Cook guanciale in a large skillet over medium-low heat, 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 ½ cup pasta cooking liquid.

Immediately add bucatini, 2 Tbsp. pasta cooking liquid, and 1 tsp. guanciale drippings to egg mixture; toss to coat. Working in 3 batches, gradually add ½ cup Pecorino, stirring and tossing to melt between batches. Add 2 tsp. black pepper; toss until sauce thickens, adding more pasta water by Tbsp. if needed.

Season with salt (not much since the guanciale is salty) and pepper.

Divide among bowls and garnish with Pecorino.

Makes 4-6 servings.