Carbonara

Place your pasta in boiling & salted water.

Render your guanciale until crispy, leaving some of the rendered fat in the pan. Remove the guanciale for serving.

Grate your pecorino romano very fine and grind your black pepper.

In a bowl, combine the yolks, Pecorino Romano, black pepper and some guanciale fat to make a thick paste. Thin it out slightly with a ladle of pasta water.

When your pasta is al dente, remove it from the water and place in your pan.

Incorporate your egg mixture into the pan with more pasta water - stirring vigorously.

Continue adding cheese and pasta water until you’ve reached a creamy sauce.

Add some guanciale before finishing and serving.

Serve with more cheese and pepper and some of that extra guanciale.