Rigatoni Carbonara With Pancetta

Cook 2 garlic cloves, smashed, and 4 oz. pancetta (Italian bacon), cut into ½” pieces, in a dry large skillet over medium heat, stirring often, until garlic is fragrant and browned in spots and pancetta is beginning to crisp, about 4 minutes. (It's okay that the garlic will be cooking in a dry skillet before the fat renders from the pancetta.) Set a fine-mesh sieve over a small bowl and scrape pancetta mixture into sieve to drain. Pluck out and discard garlic. Transfer pancetta to a small bowl and let cool. Set fat from pancetta aside.

Whisk together 6 large egg yolks and 1 large egg in a medium bowl. Add 3 oz. Parmesan, finely grated (about 2 cups), and whisk to combine.

Meanwhile, cook 12 oz. mezze rigatoni in a large pot of boiling salted water, stirring occasionally, until very al dente, about 1 minute less than package directions. Drain, reserving 1 cup pasta cooking liquid. Reserve pot.

Stir 1 Tbsp. reserved pancetta fat and ¼ cup warm pasta cooking liquid into egg mixture. Combine egg mixture, pancetta, pasta, and another ¼ cup pasta cooking liquid in reserved pot and place over low heat. Cook, stirring constantly and adding more pasta cooking liquid as needed (up to remaining ½ cup), until sauce thickens and coats pasta in a glossy sheen, about 3 minutes. Remove pasta from heat, add 2 tsp. freshly ground black pepper, and season with kosher salt. Divide pasta among shallow bowls to serve.