Rigatoni Carbonara with Guanciale

Bring a large pot of salted water to a rapid boil. Drop in the pasta and stir. Cook for about 12 minutes until al dente; reserve 1-cup of the cooking water and then drain.Meanwhile, in a large mixing bowl, lightly whisk eggs and yolks with a fork and add the cooked guanciale. Gradually add the drained hot pasta and then the cheese.

Mix until the pasta is thoroughly coated withthe creamy sauce. Ifnecessary, add a little of the reserved cooking water to thin the sauce to taste. Season with salt and the freshly ground peppercorn mix.