The Silkiest Carbonara

Dice 113g guanciale or pancetta into small cubes and cook in a large skillet over medium heat until crispy, about 8 minutes.

Meanwhile, bring a large pot of salted water to a boil and cook 454g rigatoni until al dente, about 10 minutes.

In a bowl, whisk together 50g whole eggs, 7g egg yolks, 40g grated Parmigiano, 4g black peppercorns, 4g pink peppercorns, and 3g peperone until smooth.