Rigatoni alla Carbonara

Method

1. Bring a large pot of salted water to the boil.
2. In a bowl, whisk together the yolks and extra egg, pecorino, Parmigiano and a generous amount of black pepper until a paste forms. Set aside.
3. Place the guanciale in a large pan over medium-low heat. Cook gently until the fat renders and the guanciale becomes golden and crisp. Turn off the heat and leave the guanciale in its rendered fat.
4. Cook the rigatoni in the boiling water until al dente.
5. Reheat the pot with the crispy guanciale on medium. Using a slotted spoon or a spider, lift the pasta directly from the pot into the pan with the guanciale, allowing some of the cooking water to come with it. Toss to coat the pasta in the rendered fat.
6. Remove the pan from the heat and let it cool slightly for a few seconds. Pour in the egg and cheese mixture, tossing quickly and continuously so the eggs emulsify with the fat and pasta water, creating a glossy, creamy sauce.
7. If needed, add a little more pasta cooking water to loosen the sauce until it clings silkily to the rigatoni.
8. Serve immediately with extra grated cheese and more black pepper.