Carbonara

Method

1. Remove the rind from the guanciale and cut into 1 cm cubes.
2. Place the guanciale cubes in a cold pan over medium-low heat. Cook until crispy and golden, rendering the fat. Remove guanciale and set aside, reserving the fat.
3. Separate eggs, using only 2 yolks per person (4-5 yolks total).
4. In a bowl, mix the egg yolks with grated pecorino and parmigiano (proportions to taste).
5. Add a splash of hot pasta water and a little of the rendered guanciale fat to the egg mixture. Whisk well.
6. Optionally, place the bowl over a pot of simmering water (bain-marie) and whisk until the mixture becomes frothy and thickens slightly, being careful not to scramble the eggs.
7. Cook spaghetti in salted boiling water until al dente (about 11-12 minutes).
8. Just before the pasta is done, warm a clean pan with a little of the guanciale fat. Drain the pasta and transfer it to the pan; toss to coat.
9. Remove the pan from heat, add the egg-cream mixture, and toss vigorously to combine. Add pasta water as needed for creaminess.
10. Add the crispy guanciale and mix gently.
11. Serve immediately with freshly ground black pepper and extra grated cheese.