Luciano Monosilio's carbonara

Steps

1. Dry roast the peppercorns in a small skillet over low heat, swirling the pan, until very fragrant, about 4 to 5 minutes. Let cool, then grind coarsely, ideally with a mortar and pestle. Set aside a third of the ground pepper.
2. Heat a medium pot of water to 71 °C. Use just enough water to cover the pasta: the starch gets concentrated in the pasta water, which helps the sauce emulsify.
3. Put the egg yolks in a metal bowl, then whisk in the Grana Padano and pecorino Romano.
4. Add the ground pepper you set aside and whisk the mixture into a paste.
5. Lay a long metal utensil, such as a ladle, in the pot, then set the metal bowl on top as a double boiler. The ladle keeps the bowl from sealing the pot and lets the steam escape. Whisk carefully until the color and thickness change, then take the bowl off the double boiler and set it aside.
6. Put the guanciale in a cold skillet, without oil, set the heat to medium low and cook until golden.
7. While the guanciale cooks, bring the pot of water to a boil, salt it lightly and warm the serving plates.
8. Once the guanciale is done, add the spaghettoni to the boiling water and cook until very al dente, about 2 minutes less than the package says, stirring occasionally.
9. Once the pasta is in the water, slip a utensil under the guanciale pan to raise it partway and separate the fat from the guanciale. Leave both the guanciale and the fat in the pan.
10. When the pasta is cooked, add it to the bowl with the egg and cheese mixture, then add 2 to 4 spoonfuls of the guanciale fat.
11. Add three quarters of a ladle of pasta water and toss vigorously to emulsify. Add more pasta water as needed until you get the consistency you want.
12. Set the bowl of pasta back over the pot of boiling water and toss briefly over the double boiler to emulsify fully. Add the guanciale.
13. Take it off the heat and toss again.
14. Serve on the warm plates, then top with pecorino Romano and several pinches of the remaining ground pepper.