Romanian Carbonara

Method

1. Cook rigattoni in salted boiling water until al dente
2. In a pan, cook guanciale over medium heat until crispy
3. In a bowl, whisk eggs with Pecorino Romano and a generous amount of black pepper
4. Toss cooked pasta with guanciale and pan juices
5. Remove from heat, then quickly mix in the egg and cheese sauce
6. Add a splash of pasta cooking water if needed to create a creamy consistency