Carbonara alla Barbieri

Method

1. Cut the guanciale into small strips or cubes.
2. Briefly blanch the guanciale in boiling water (the same water you will use for the pasta) for a few seconds, then drain.
3. In a pan, melt some butter and cook the blanched guanciale over medium-high heat until crispy on the outside and tender inside.
4. Cook the pasta in salted boiling water until al dente.
5. While the pasta cooks, prepare the egg mixture: combine egg yolks (one per person plus one extra), grated Pecorino Romano, and freshly ground black pepper. Add a little pasta water and whisk until smooth.
6. Once the pasta is cooked, transfer it to the pan with the guanciale, add a knob of butter, and toss over heat.
7. Remove the pan from the heat, then pour in the egg mixture while stirring vigorously to create a creamy emulsion. Add more pasta water if needed.
8. Serve immediately with additional grated pecorino and black pepper.