Step 1

In a large pot over high heat, add the water and heat until it starts to steam.

Step 2

Add 3 tablespoons of the salt to the steaming water and cover the pot with a lid until it starts to boil.

Step 3

Add the rigatoni to the boiling water and cook for 2 minutes less than al dente, according to the package directions.

Step 4

Use a heatproof measuring cup to scoop out 1 3/4 cups of the pasta water. Drain the remaining water.

Step 5

While the rigatoni is cooking, in a medium bowl, whisk the egg yolks and the whole eggs until no streaks remain.

Step 6

Stir 1 1/2 ounces of the grated cheese and the pepper into the egg mixture. Set it aside.

Step 7

In a large Dutch oven over medium heat, heat the olive oil.

Step 8

Add the pancetta to the oil and cook, stirring occasionally, until they are crisp around the edges, about 7-10 minutes.

Step 9

Transfer the Dutch oven from the heat and pour the pancetta into a small bowl.

Step 10

Discard all but 3 tablespoons of the fat from the Dutch oven.

Step 11

Add 1 cup of the reserved pasta water to the fat and bring to a boil over medium-high heat.

Step 12

Pour the almost-cooked rigatoni into the water mixture.

Step 13

Cook the pasta, stirring constantly and vigorously, until it is al dente and the water has reduced by about half, about 2 minutes.

Step 14

Transfer the Dutch oven from the heat.

Step 15

Whisk 1/4 cup of the reserved pasta water into the egg mixture.

Step 16

Slowly pour the egg mixture into the pasta mixture, stirring constantly, until the cheese has melted and the eggs have thickened to form a glossy sauce.

Step 17

Season the pasta mixture with the extra salt and stir to combine.

Step 18

Thin the sauce with the remaining pasta water, adding 1 tablespoon at a time, until it is the consistency of heavy cream.

Step 19

Mix the cooked pancetta into the pasta mixture.

Step 20

Serve the carbonara sprinkled with the chives and the remaining cheese.