Mezzi Paccheri Carbonara with Guanciale

Instructions

1. 1

   Cut the guanciale

   Cut the guanciale into thick batons, about ¼ inch wide.

2. 2

   Make the egg mixture

   Whisk the egg yolks, whole egg, Pecorino, and half the black pepper in a medium bowl. The mixture will be thick and paste-like.

3. 3

   Boil the water

   Bring a pot of water to a boil. Salt it lightly, since the guanciale and Pecorino are already salty.

4. 4

   Render the guanciale

   Put the guanciale in a cold skillet and set it over medium-low heat. Cook for 8 to 10 minutes, stirring occasionally, until the fat has rendered and the edges are browned. The centers should still have some chew.

5. 5

   Reserve some guanciale

   Transfer about one-third of the guanciale to a plate for topping. Leave the rest and about 2 tablespoons of rendered fat in the skillet, pouring off any excess.

6. 6

   Cook the pasta

   Cook the pasta until it is about 1 minute shy of al dente. Reserve at least 1 cup of pasta water before draining.

7. 7

   Toss the pasta with the guanciale

   Add the drained pasta to the skillet. Toss it with the guanciale over low heat for about 30 seconds.

8. 8

   Cool the skillet

   Remove the skillet from the heat and let it cool for 30 to 45 seconds. This keeps the eggs from scrambling when they go in.

9. 9

   Add the egg mixture

   Whisk 2 tablespoons of hot pasta water into the egg mixture, then pour it over the pasta.

10. 10

    Emulsify the sauce

    Toss vigorously until the eggs, cheese, and guanciale fat form a smooth sauce. Add more pasta water, 1 tablespoon at a time, until the sauce coats the pasta without becoming stiff.

11. 11

    Adjust with gentle heat, if needed

    If the sauce still looks thin, return the skillet to the lowest heat for 10 to 15 seconds while tossing constantly. Remove it before the eggs begin to scramble.

12. 12

    Serve

    Divide between bowls. Add the reserved guanciale, more Pecorino, and the remaining black pepper.