Carbonara

Method

1. Cut the guanciale into half-centimeter thick slices, then divide each slice in half and cut into strips.
2. Place the strips in a cold pan over the lowest heat and let them sweat.
3. Grate the pecorino and parmesan cheeses.
4. In a bowl, combine the eggs and freshly ground black pepper.
5. Add the grated cheeses to the egg mixture and mix well.
6. Once the guanciale is crispy, drain it and pat dry with paper towels.
7. Take a portion of the crispy guanciale and finely chop it.
8. Cook the pasta al dente, then transfer it to the pan with a little pasta cooking water. Add the egg-cheese mixture and toss quickly to create a creamy sauce. Serve with the remaining crispy guanciale and extra pepper.