Penne alla Carbonara

Method

1. Crush the black peppercorns with a meat tenderizer until broken.
2. Heat the crushed pepper in a pan briefly to release aroma and reduce acidity. Remove and set aside.
3. Grate the Pecorino Romano cheese and set aside.
4. Separate the eggs: for 3 servings, use 3 whole eggs plus 1 extra yolk. Set aside.
5. Remove the rind from the guanciale and cut into thick strips or cubes.
6. Place the guanciale in a cold pan and slowly render the fat over low heat, stirring occasionally.
7. Once the guanciale is golden and crispy on the outside but still tender inside, remove some of the rendered fat and set aside.
8. Transfer the guanciale to a plate (optional: keep some fat in the pan for the pasta).
9. Add the reserved fat from step 7 to the egg mixture and whisk to combine.
10. Add the grated Pecorino Romano to the egg mixture and stir until creamy. Add a splash of pasta cooking water to thin the cream further.
11. Bring a large pot of water to a boil, salt it, and cook the penne until al dente.
12. When the pasta is ready, transfer it directly to the pan with the guanciale (you may add a little of the remaining fat). Toss well.
13. Remove the pan from the heat. Pour the egg cream over the pasta and toss vigorously to coat without scrambling the eggs.
14. Add the crushed toasted pepper and toss again.
15. Serve immediately, finishing with a final grating of Pecorino Romano and a crack of black pepper.