Step 1

Bring a pot of water to boil. When it's boiling, add salt. Throw the pasta in and cook until it's just before al dente – this is important because the pasta will finish cooking in the sauce.

Step 2

When the water is about to boil, add the guanciale to a cold pan. Turn the heat up to medium and let the guanciale cook until it's crispy and the fat has rendered, about 10-15 minutes. Remove the guanciale from the pan, and leave the fat in. If pasta isn't ready by this time, remove the pan from the heat until pasta is done cooking.

Step 3

While guanciale is cooking, make the carbonara cream - in a small bowl, beat together egg yolks, pecorino romano, 2 spoons of guanciale fat, a little bit of pasta water and fresh ground black pepper. The consistency should be similar to pudding.

Step 4

Add the pasta to the pan, and add about half of a ladle of pasta water to the pan as well (still over medium heat). Be careful when adding the pasta to the pan because the guanciale fat will splatter.

Step 5

Let the pasta cook in the pan for a few minutes, until it's al dente. Add more pasta water if needed. You want there to be a bit of starchy liquid left at the bottom of the pan, and not have it be completely dry.

Step 6

Remove the pan from the heat. Add the carbonara egg cream and mix. Add the guanciale and mix again.

Step 7

Plate and top with additional ground black pepper and pecorino romano. Enjoy!