Monumental Carbonara

Method

1. Cut the guanciale into slices, then into strips about 0.5 cm thick.
2. Place the guanciale strips in a wide pan over low heat with no added fat. Let them sweat until crispy.
3. Grate the pecorino and parmesan cheeses.
4. Separate the eggs, keeping only the yolks. Beat the yolks, then add freshly ground black pepper and the grated cheeses. Mix to form the "pastello" (a creamy egg-cheese mixture).
5. Pour a small amount of boiling pasta water into the pastello and stir gently to warm and melt the cheese without scrambling the eggs.
6. When the guanciale is crispy, remove it from the pan and drain on paper towels. Remove excess fat from the pan and discard. Finely chop a portion of the guanciale and leave the rest in larger pieces.
7. Cook the fresh pasta in abundant salted boiling water until al dente.
8. Deglaze the pan used for the guanciale with a ladle of pasta cooking water.
9. Drain the pasta and transfer it to the pan. Toss well with the cooking water to release starch and create a creamy sauce. Add the larger pieces of guanciale.
10. Turn off the heat, add the pastello mixture, and mix gently. Serve immediately.