Ingredients
1/4 lb guanciale (salt-cured pork jowl) or pancetta, cut into 1/3" cubes
7 large egg yolks
1 large egg
1 lb rigatoni
Kosher salt
1/2 cup finely grated Pecorino or Parmesan
3/4 tsp. freshly ground green pepper
3/4 tsp. freshly ground pink pepper
1/2 tsp freshly ground white pepper
Freshly ground black pepper
Preparation
Put guanciale in large skillet and place over medium low heat. Cook, stir frequently, until fat renders, but not browned–5-10 minutes. Pour into fine-mesh sieve set over small bowl; reserve drippings. Transfer guanciale to large bowl and let cool slightly. Add egg yolks and egg to bowl; whisk to blend.
Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
To egg mixture, immediately add rigatoni, 2 Tblsp pasta cooking liquid, and 1 tsp. quanciale 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 1/55 - 2 tsp. 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
