Carbonara

Method

1. Bring a pot of water to a boil and add the pasta. Boil for 2 minutes, then turn off the heat and cover the pot. Let the pasta finish cooking covered for a total of 15 minutes.
2. Meanwhile, cut the guanciale into strips about 4 mm thick. Heat a pan and fry the guanciale until crispy. Remove the guanciale from the pan and drain on paper towels, reserving the rendered fat.
3. Heat olive oil in a separate bowl or small pan until very hot. Slowly add the egg yolks, whisking constantly to temper them. Add grated pecorino cheese and mix to create a creamy paste.
4. After the pasta has cooked covered for 15 minutes, drain it, reserving some pasta water. Add the hot pasta to the bowl with the egg mixture and toss well.
5. Add some of the reserved guanciale fat and a little pasta water to adjust the creaminess, tossing until the sauce is smooth and glossy.
6. Serve the carbonara topped with the crispy guanciale, a final grating of pecorino, and freshly cracked black pepper to taste.