Ingredients

• 12g Black Peppercorn
• 40g Pecorino Romano
• 60g Grana Padano
• 8 Egg Yolks
• 400g Guanciale
• 560g Dried Spaghettoni

Instructions

1. Toast 12g Black Peppercorn until fragrant, then coarsely grind and set aside 4g for later
2. Cut 400g Guanciale into small pieces and cook over low-to-medium heat in a skillet until golden and crispy
3. Cook 580g of Spaghettoni until al dente
4. While the pasta cooks, whisk together:
   1. 8 Egg Yolks
   2. 40g Pecorino Romano
   3. 80g Grana Padano
   4. 4g Ground Black Pepper from before
5. Once homogenous, place the bowl over a pan of boiling water and whisk continuously until it reaches a smoother consistency
6. Once the Pasta is al dente, transfer directly into the sauce Bowl, and add 4-6 Tbsp of the Guanciale fat and 1 cup of pasta cooking water
7. Mix vigorously until the sauce emulsifies
8. Serve and top with grated Pecorino Romano and Black pepper

Changes

1. DON'T SALT THE PASTA WATER!