Pasta with Guanciale and Egg Yolk Sauce

Method

1. Cook rigatoni in salted boiling water until al dente.
2. In a pan, cook chopped guanciale over medium heat until crispy.
3. In a bowl, whisk together eggs, Pecorino Romano, and a generous amount of black pepper.
4. Remove guanciale from heat, add pasta to the pan, and toss with the fat.
5. Quickly mix in the egg and cheese sauce while the pasta is still hot.
6. Adjust seasoning with salt and more pepper if needed.
7. Serve immediately, topped with extra Pecorino if desired.