Mezzi Rigatoni alla Carbonara

Cut the guanciale or pancetta into small matchstick-size pieces.

Place the guanciale or pancetta in a large sauté pan over medium-low to medium heat. Cook, stirring occasionally, until browned and crisp and the fat has rendered. Remove the crisp meat and set aside, reserving the rendered fat.

Bring a large pot of moderately salted water to a boil.

In a large mixing bowl, whisk together the whole eggs, egg yolks, Pecorino Romano and a generous amount of coarsely ground black pepper. Whisk until thoroughly combined. The mixture should have roughly the consistency of runny mashed potatoes.

Cook the Mezzi Rigatoni until just al dente.

Allow the rendered guanciale or pancetta fat to cool slightly, then whisk it into the egg and cheese mixture. The fat should be warm, but not hot enough to cook the eggs.

Before draining the pasta, reserve about 2 cups of the cooking water. Drain the Mezzi Rigatoni.

While whisking constantly, slowly drizzle about 1/4 cup of the hot pasta water into the egg mixture. Add a little more as needed until the mixture is smooth and pourable.

Return the hot Mezzi Rigatoni to the sauté pan with the heat off. Add the egg mixture and toss vigorously until the pasta is evenly coated and the sauce becomes glossy and creamy. Add reserved pasta water a little at a time as needed to loosen the sauce.

Fold in some of the crisp guanciale or pancetta. Serve immediately, topped with the remaining guanciale or pancetta, additional Pecorino Romano and freshly ground black pepper.