Spaghetti alla Carbonara

Method

1. Bring a large pot of salted water to a boil and cook the spaghetti.
2. In a bowl, place the egg yolks and lightly beat them.
3. Add the grated Pecorino Romano to the egg yolks and mix to create a creamy mixture.
4. Cut the guanciale into strips or cubes as preferred.
5. In a cold pan, add the guanciale and render over medium heat until crispy.
6. Meanwhile, in another pan, toast the black peppercorns until fragrant and they crumble when pressed.
7. After toasting, grind the peppercorns (or blend) to a coarse powder.
8. Once the guanciale is crispy, remove it from the pan and set aside on paper towels. Reserve the rendered fat.
9. Let the rendered fat cool slightly, then add it to the egg and pecorino mixture while stirring to temper the eggs.
10. Cook the pasta until al dente (about 1-2 minutes before package time). Reserve some pasta water.
11. Transfer the pasta to the pan used for the guanciale. Add a splash of pasta water and toss over high heat to finish cooking and create a starchy emulsion.
12. Remove the pan from heat. Add the egg and cheese mixture and toss vigorously until creamy.
13. If the sauce is too thick, add a little pasta water to adjust the consistency.
14. Add the crispy guanciale and mix.
15. Serve immediately, topping with extra pecorino and a generous sprinkle of the toasted black pepper.