Spaghetti alla Carbonara

Bring a pot of salted water to a boil for the pasta. Meanwhile, remove the rind from 150 g of guanciale and cut it into slices, then into strips about 1 cm thick.

Add the guanciale to a non-stick frying pan and sauté for about 10 minutes over medium-high heat, without burning it. Meanwhile, cook 320 g of spaghetti al dente in the boiling water and put 6 egg yolks in a bowl.

Add 50 g of Pecorino Romano and black pepper to taste to the egg yolks. Whisk by hand until you get a smooth cream.

Turn off the heat and remove the guanciale from the pan with a slotted spoon, leaving the rendered fat in the pan. Set it aside in a small bowl. Pour a ladle of pasta cooking water into the pan with the fat.

Drain the pasta al dente directly into the pan with the rendered fat and toss briefly to flavor it. Remove from the heat, pour in the egg and Pecorino cream and stir quickly.

If needed, add a little cooking water to make the pasta creamy. Add the guanciale, stir one last time and serve immediately with more pecorino and a pinch of black pepper.