Carbonara

Method

1. Bring a pot of unsalted water to a boil and cook the pasta until very al dente.
2. In a cold pan, add the guanciale and cook over low heat to render the fat slowly.
3. Once the guanciale is crispy and the fat has rendered, remove the guanciale from the pan and set aside, leaving the fat in the pan.
4. Toast freshly ground black pepper in the rendered fat over low heat for about a minute.
5. In a bowl, mix egg yolks (only yolks) with finely grated Pecorino Romano until a thick paste forms. Add plenty of black pepper.
6. When the pasta is al dente, transfer it directly to the pan with the pepper and fat. Add a ladleful of pasta cooking water.
7. Turn the heat to high and stir vigorously, cooking the pasta like a risotto to create an emulsion.
8. Once the pasta is creamy and the liquid has thickened, remove the pan from the heat. Let it cool slightly.
9. Pour the egg and cheese mixture over the pasta and toss quickly to coat, keeping the pan off the heat. Add half of the crispy guanciale.
10. Serve immediately, topped with the remaining guanciale, extra Pecorino, and a final crack of black pepper.