Classic Pasta Carbonara with Guanciale

While the pasta cooks, whisk the egg yolks and whole egg in a large heatproof bowl until smooth. Add the Parmigiano Reggiano and Pecorino Romano and whisk until the mixture becomes thick and creamy.

Set the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Stir constantly until the egg mixture warms and loosens, then remove from the heat and keep whisking until it cools slightly, aiming to keep it around 61°C / 142°F. Repeat this gentle warming and whisking several times to thicken the sauce without scrambling the eggs.

Whisk 1 tablespoon of the rendered guanciale fat into the egg mixture. Add the drained pasta, most of the crisp guanciale, a ladleful of hot pasta water, and most of the ground pepper. Toss vigorously until the pasta is evenly coated in a glossy sauce.

Serve immediately, topped with the remaining guanciale and a final sprinkle of toasted black pepper.