Recreating the World’s Best Carbonara

Toast peppercorns until fragrant, then coarsely grind and save 2g for later. Heat a pot of water for the pasta, using just enough water to cover the pasta to concentrate starch. In a metal bowl, whisk 4 egg yolks, the grated cheeses (pecorino romano and grana padano), and the saved 2g of black pepper until clumpy. Place this bowl on top of the heated pot of water and whisk until the mixture becomes smooth. Add the guanciale to a cold pan and cook over low-medium heat until the fat renders. Remove the guanciale and save the fat. Cook the spaghettoni until very al dente. Add the cooked pasta to the metal bowl with the egg/cheese mix. Add 2-4 spoonfuls of the guanciale fat, along with enough pasta water (start with half a cup) to emulsify and achieve the desired consistency. Mix vigorously to emulsify, then add in the cooked guanciale. If the sauce is too loose, place the bowl back on top of the heated pot of water to thicken. Serve with grated pecorino romano and a few pinches of freshly ground black pepper.