Classic Mezzi Paccheri Carbonara

While the pasta cooks, whisk the egg yolks and whole egg in a large heatproof bowl. Add the Parmigiano Reggiano and Pecorino Romano, then whisk until thick and evenly combined.

Set the bowl over a pot of barely simmering water, making sure the bottom does not touch the water. Stir constantly until the mixture becomes smooth and creamy and reaches about 61 C to 63 C (142 F to 145 F). Remove from the heat as needed to prevent the eggs from scrambling.

Whisk the reserved guanciale fat into the egg and cheese mixture. Add the hot drained pasta, most of the guanciale, most of the ground pepper, and a small splash of reserved pasta water. Toss vigorously until the sauce turns glossy and coats the pasta evenly.

Serve immediately, topped with the remaining guanciale and an extra sprinkle of black pepper. Add a little more cheese if desired.