Method

• 1.
  Fill a large saucepan three-quarters full of water and cook rigatoni according to packet instructions. Do not season the pasta water, because of the saltiness of the guanciale. Drain and reserve 1 cup (250ml) of the cooking water.
• 2.
  Meanwhile, heat the oil in a large deep frypan over medium-high heat. Add guanciale and cook, stirring occasionally, for 6-7 minutes or until guanciale is golden. Transfer to paper towel to drain. Pour excess oil from the pan into a large heatproof bowl and reserve.
• 3.
  Bring a saucepan one-quarter full of water to a simmer. Place the egg yolks and egg white in a small bowl and lightly beat to combine. Gradually whisk into the reserved oil then add 1/4 cup (60ml) reserved pasta cooking water. Gradually stir in the grated pecorino. Set the bowl over the saucepan of simmering water and whisk until just starting to thicken. Do not scramble the eggs.

• 4.
  Return frypan to medium heat. Add guanciale, rigatoni and remaining 3/4 cup (180ml) pasta cooking water. Toss to combine. Remove from heat and add the egg mixture. Season and toss to combine. Divide among bowls, season and scatter with extra pecorino and parsley to serve.