Ingredients
- ½ tbsp whole black peppercorns
- 1 tbsp extra virgin olive oil
- ¼ pound guanciale, diced medium-fine (¼ inch)
- 1 pound Mancini maccheroni or other top-quality dry pasta
- Yolks of 4 large eggs
- ½ cup freshly grated Parmigiano-Reggiano
Method
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Bring a large pot of salted water to a rolling boil.
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In a cast iron or other small saute pan, toast the peppercorns over moderate heat for about 2 minutes, shaking the pan often so they do not scorch. Turn off the heat, set the pan aside to cool, then very coarsely grind the peppercorns, using a mortar and pestle if possible.
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Place the olive oil and guanciale in a large saute pan over medium heat. After 3 to 4 minutes, when the guanciale begins to turn golden brown (but not dark and crispy) and most of its fat has been rendered, remove the pan from the heat and set aside.
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Add the macaroni to the boiling water and cook until al dente, about 9 minutes.
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In a large bowl, whisk together the egg yolks, half the cheese, and the ground peppercorns.
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Drain the pasta, reserving 1 cup of cooking liquid.
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Add the pasta to the pan with the guanciale and stir to combine. Combine the contents of the pan and the remaining cheese in the bowl with the egg mixture; add ½ cup of reserved pasta cooking water and stir well.
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Return the pasta to the pan over low heat and stir for 30 seconds to warm through and melt the cheese. Add more cooking water as needed to loosen the sauce so it thoroughly coats (but does not cling to) the pasta. To avoid scrambling the egg yolks, do not bring to a boil or simmer.
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Divide among 4 warmed bowls and serve with additional grated cheese and freshly ground black pepper to taste. - Serves 4