Italian Carbonara with Emulsified Sauce

Method

1. Cook rigattoni in salted boiling water until al dente
2. In a pan, cook guanciale over medium heat until crispy, then remove from heat
3. In a separate bowl, whisk eggs with Pecorino Romano and a generous amount of black pepper until smooth
4. Gradually add warm pasta water to the egg and cheese mixture while continuously whisking to create an emulsion
5. Toss cooked pasta with guanciale and pan juices in the pan
6. Pour the emulsified sauce over the pasta and toss until fully coated
7. Add more pasta water as needed to achieve desired consistency