Execution:

1. toast the pepper:

• Heat a small pan over medium heat, add the peppercorns, toast until fragrant.

• Add to a spice grinder or a mortar and pestle, grind until coarse.

2. cook.

• Bring a pot of salted water to a simmer over medium heat.

• Render the guanciale in a saute pan until golden brown, strain the fat, set aside. Keep the fat.

• Add the pasta to the pot, cook until al dente.

• Once the pasta is halfway done cooking, add the eggs, cheese and a few cracks of black pepper, to the mixing bowl and place it on top of the boiling pot.

• Add a few spoonfuls of pasta water to the egg mix and whisk until it becomes lighter in color and fluffy.

• When you lift up the whisk the thick goop that drops down should be able to hold it’s shape for a couple of seconds.

• Begin slowly drizzling in the guanciale fat while whisking constantly, be careful not to overheat the egg mixture or add the fat to fast as this will cause it to split.

• Once all the fat is incorporated, remove the bowl from the top of the pot and whisk in the grated cheeses, at this point the pasta should be al dente and the sauce should be light, creamy and thick.

• Add the pasta to the egg mixture and begin tossing the pasta in the bowl vigorously.

• Add the guanciale.

3. how to make a pasta nest.

• Create a nest of pasta; using a carving fork/long tweezers, swirl the pasta around the twines until you have gathered most of it around your fork, place the tip of the fork into the bowl of a ladle, begin twisting the fork into the bowl to fill it with the pasta, place the bottom of the ladle onto the bowl, slowly remove the ladle from underneath until the tip of the fork is touching the plate, continue to twist to form a nest and pull the fork out through the top of the nest.

• Top with more sauce, black pepper and more grated cheese.