The Silkiest Carbonara

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

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

Whisk together 50 g egg, 7 g egg yolks, 40 g grated Parmesan, 3 g pepper, and 4 g crushed peppercorns in a bowl.