The Silkiest Carbonara

Dice 113g guanciale or pancetta into small cubes and cook in a large skillet over medium heat until fat renders and edges crisp, about 5 minutes.

Bring a large pot of salted water to boil and add 454g rigatoni, cooking 1–2 minutes before package time until al dente.

While pasta cooks, whisk together 50g whole egg, 7g egg yolk, 40g grated Parmesan, 4g black peppercorns (cracked), and 4g pink peppercorns.