Spaghetti Carbonara for Supplì

Method

1. Clean the guanciale: remove the rind and any yellowish or impure parts.
2. Slice the guanciale lengthwise into strips (listarelle) about 0.5 cm thick.
3. Place the guanciale strips in a cold pan and cook over medium-low heat until rendered and crispy. Do not burn.
4. Meanwhile, bring a large pot of salted water to a boil. Add 1 kg of spaghetti and cook until very al dente, as the pasta will be cooked again.
5. While the pasta cooks, prepare the egg mixture: crack 20 whole eggs into a bowl. Add a generous amount of grated pecorino cheese and freshly ground black pepper. Whisk until smooth and creamy.
6. Once the guanciale is crispy, turn off the heat. Let it cool slightly, then add the rendered fat and some guanciale bits to the egg mixture, stirring to combine.
7. When the pasta is very al dente, drain it, reserving a cup of pasta water.
8. Add a splash of reserved pasta water to the pan with the guanciale residue to deglaze, then add the drained pasta. Toss over low heat.
9. Pour the egg and pecorino mixture over the pasta, tossing vigorously and continuously to create a creamy emulsion. If needed, add a little more pasta water to adjust consistency. Do not let the eggs scramble.
10. The carbonara is ready. It will be cooled and then used to make supplì (fried rice balls).