Carbonara

Method

1. Add some black pepper to the egg yolks.
2. Add the grated Pecorino Romano.
3. Mix with a whisk. Add a splash of water and continue whisking until creamy.
4. Cut the guanciale into pieces and render it over low heat in a pan until the fat melts.
5. Remove the guanciale from the pan and set aside.
6. Lightly salt the water and cook the pasta for three-quarters of the recommended cooking time.
7. When the pasta is three-quarters done, transfer it into the pan with the guanciale fat. Add a ladle of pasta cooking water.
8. Toss gently, adding more cooking water as needed, until the pasta is cooked and creamy.
9. Turn off the heat, let the pasta cool slightly (a few seconds), and remove the pan from the hot burner.
10. Add the beaten egg mixture, toss quickly. If needed, add a little pasta water bit by bit.
11. Add the crispy guanciale and mix.
12. Add more black pepper to taste.
13. Plate and serve, optionally with a sprinkle of cheese.