Carbonara

Directions

1. 1

   Cube up the guanciale, add to a cold pan, turn the heat to medium to render the fat and crisp up, then strain off the fat and put it to one side.

2. 2

   Toast some black peppercorns and grind them up or add to a pepper mill.

3. 3

   Grate the 2 cheeses, then in a cold pan add the egg yolk, the cheese, as much black pepper as you like, and combine well.

4. 4

   Add 2/3 of the crispy guanciale and the guanciale fat, mixing well.

5. 5

   Cook your pasta in salted boiling water until al dente, take a cup of the pasta water to use later, remove the pasta from the water but keep the hot water in the pan.

6. 6

   Place the pan with egg mix over the hot water pan, add a splash of pasta water to the mix and combine, then add the spaghetti and using the indirect heat stir and combine until you have a thick velvety sauce. Add more pasta water if too thick.

7. 7

   Serve with the remaining crispy guanciale, pepper, and more cheese.