Pasta carbonara

 From Serious Eats 

1 lbs pasta

3 ounces guanciale preferred but pancetta or bacon works too

3 tbs olive oil, divided

2 whole eggs

6 egg yolks

1/4 cup or 1 ounce pecorino

1/4 cup or 1 ounce parmesan 

lots and lots of freshly ground black pepper

Cook your pasta in a large pot with salted water until al dente (slightly underdone)

In a large pan, cook your pork with 2 tbs of oil over medium heat until the fat has rendered out and it's crispy

In a large heat proof bowl mix your eggs, yolks, both cheeses, and black pepper

Whisk to combine

Transfer your pasta to the pan with the guanciale catching pasta water as you move it

Add in the last tbs of olive oil and toss to combine

Let it cool slightly

Add the pasta mixture and about 1/2 cup of the water water to the bowl with the eggs and cheese

Keeping the pasta water at a simmer, add the bowl with everything on top of the water (this going to act as a double boiler so don't let the water touch the bottom of the bowl)

Using tongs, toss and mix until the sauce is creamy and the sauce leaves trails when you mix it

To serve, add more cheese and black pepper