Spaghetti alla Carbonara

Method

1. Cut the guanciale into strips and render in a pan over medium heat until the fat melts and the meat becomes crispy. Do not add oil.
2. Meanwhile, prepare the egg mixture: whisk eggs with grated Pecorino Romano and freshly ground black pepper until smooth. Add a little pasta cooking water if needed to make a creamy paste.
3. When the guanciale is crispy, remove it from the pan and set aside, leaving the rendered fat in the pan.
4. Add a spoonful of the rendered fat to the egg mixture and stir to combine.
5. Cook the pasta (preferably bronze-drawn) in salted boiling water until al dente.
6. Transfer the pasta to the pan with the guanciale fat, add some pasta cooking water, and finish cooking over heat while stirring.
7. Add the crispy guanciale back to the pan and toss.
8. Once the pasta is cooked, turn off the heat and let it rest for about 20 seconds to cool slightly.
9. Off the heat, pour the egg mixture over the pasta and toss vigorously to create a creamy sauce. Do not let the eggs scramble.
10. If the sauce is too thick, add a little more pasta water until creamy.
11. Plate the carbonara and finish with freshly ground black pepper and a grating of Pecorino Romano.