Spaghetti alla Carbonara

Grate the cheeses and place in a large heat-proof bowl or wok (See Note 1).

Separate 4 egg yolks from whites (save for other use) and add to the bowl with cheese. Add last egg, with white, to the bowl.

In a skillet over medium heat lightly toast the peppercorns for 1 minute or until fragrant. Remove from heat and crush in mortar and pestle or spice grinder. Add to the cheese bowl (See Note 2).

Slice any dry rind off guanciale and dice into 1/2-inch small cubes or 1-inch x 1/2-inch strips for bacon (See Note 3).

Add the pork to a cold, dry skillet and render on medium-low heat until crispy. Strain off the fat into a small bowl to cool slightly. Add half the crispy guanciale and the fat to the cheese and egg mixture. Whisk vigorously to combine and temper the eggs.

Cook the spaghetti in heavily salted water as directed, reserving 1/2 a cup of the cooking water. Turn heat off.

Remove the spaghetti from the water and add directly to the cheese and egg mixture. Place cheese and egg bowl or wok over pot of pasta water. Add about a 1/4 cup of the pasta water to the carbonara and toss and toss, mixing it all together until silky and sauce emulsifies. If it looks a little wet/thin, let rest a few minutes. If a little dry, add more pasta water. Sauce will thicken.

Divide on separate plates and serve with reserved crispy guanciale and more grated cheese on top.