This simple pasta features a silky egg-based sauce, crispy guanciale, and a combination of Pecorino Romano and Parmigiano-Reggiano cheese.

Direction

1. Boil the water and brown the guanciale: Bring 4 quarts water to a boil in a large pot over high. Meanwhile, place pepper in a large heatproof bowl; set aside. Cook guanciale in a medium skillet over low, stirring often, until lightly browned, fat is mostly rendered, and guanciale feels crisp with a bouncy texture when squeezed, about 10 minutes.

2. Bloom the black pepper: Pour 3 tablespoons hot guanciale drippings over pepper in bowl; set guanciale aside.

3. Whisk the eggs and cheese: Add egg yolks, eggs, and cheeses to pepper mixture; whisk until thoroughly blended, and set aside.

4. Cook the pasta and temper the eggs: Add salt to water in pot; return to a boil over high. Add pasta; cook according to package directions for al dente, stirring occasionally. About 1 minute before pasta is finished cooking, scoop out 1/4 cup cooking liquid, and slowly pour into egg mixture, whisking constantly, until well combined and sauce is loosened.

5. Swirl in the pasta: Transfer about one-third of pasta to egg mixture using tongs, allowing excess liquid to drip off in pot; quickly and gently toss to combine. Transfer remaining pasta, allowing excess liquid to drip off in pot, to egg mixture.

6. Stir to thicken: Continue stirring and tossing the pasta with tongs until cheese is melted and sauce thickens slightly and coats pasta, about 1 minute. (The sauce will continue to thicken as it cools.)

7. Serve it immediately: Divide pasta evenly among 4 shallow serving bowls, and top with reserved crisped guanciale. Garnish with pepper and grated Pecorino Romano. Serve immediately.