Joy to the Food

0 Bring a large pot of water salted with about 2 tablespoons of salt to a boil. Add rigatoni and cook for 12-14 minutes until just barely al dente (firm when bitten but not chalky).
5 Add the pancetta to a large skillet that is large enough for the pancetta to all be in one layer and deep enough to add all the pasta later. Cook over medium heat until crispy and golden brown.
1 Separate the egg yolks and add the yolks to a large bowl; whisk with the pepper. It is helpful to use a heavy bowl (like glass or ceramic) because you won't be able to hold it while you whisk in the pork fat later.
2 Remove the pancetta from the pan (keep the pan on low heat) and set aside so it stays crispy. Carefully pour the hot pancetta fat into the bowl of egg yolks while constantly whisking the yolks. The mixture should emulsify as you whisk, turning silky with a thin pudding like consistency. 
3 Add half a cup of pasta water to the pot that cooked the pancetta in it to deglaze the pan. Add the rigatoni to it and stir. Cook for 2-3 minutes until coated and hot.
4 Add the pasta and pancetta to the bowl with the egg sauce. Carefully stir to combine and until all evenly coated in the golden yellow sauce. Top with pecorino cheese and enjoy!