4 Servings
Ingredients:
- ¼ pound guanciale (salt-cured pork jowl) or pancetta, cut into 1/3-inch cubes
- 7 large egg yolks
- 1 large egg
- Basic Pasta Dough, cut into tagliatelle
- salt, coarse
- ½ cup Pecorino Romano cheese, finely grated (3/4 cup)
- ¾ teaspoon green peppercorns, freshly ground
- ¾ teaspoon pink peppercorns, freshly ground
- ½ teaspoon pepper, white, freshly ground
- pepper, black, freshly ground black
Method:
- Put guanciale in a large skillet and place over medium-low heat.
- Cook, stirring frequently, until fat renders but guanciale is not browned, about 5 minutes.
- Pour into a fine-mesh sieve set over a small bowl; reserve drippings.
- Transfer guanciale to a large bowl and let cool slightly.
- Add egg yolks and egg to bowl; whisk to blend.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
- Drain, reserving 1/2 cup pasta cooking liquid.
- To egg mixture, immediately add pasta, 2 Tbsp. pasta cooking liquid, and 1 tsp. guanciale drippings; toss to coat.
- Working in 3 batches, gradually add Pecorino, stirring and tossing to melt between batches.
- Add green, pink, and white pepper (or 1 1/2–2 tsp. black pepper); toss until sauce thickens, adding more pasta water by tablespoonfuls if needed.
- Season to taste with salt and black pepper.
- Divide among bowls.
- Garnish with Pecorino.
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