Step 1

Add the cornstarch and water to a small saucepan. Mix together until dissolved. Turn the heat to low and while whisking, bring to just below a simmer (180 F). The starch should begin to thicken. Stir to ensure there are no clumps and then turn off the heat. Set aside.

Step 2

Add the cheese, egg yolk, lemon juice, harissa paste, red chili powder, and salt. Pour in the cornstarch gel and blend everything together to create a stable emulsion of the cheese, pepper, and gel. Give it a taste, and add a touch of salt if needed. Store in the fridge for 3 to 4 days.

Step 3

Set a pot of water to boil along with a big pinch of salt. Add the pasta and bring to a boil. Cook until slightly underdone, 1-2 minutes less than the package says. Reserve some of the pasta water.

Step 4

Cut guanciale into even-sized cubes and mince the garlic. Add oil to a pan, place in the guanciale cubes, and turn heat to medium-low. Slowly cook until the fat has rendered out and the guanciale is golden brown. Turn down the heat and add minced garlic and cayenne powder. Let cook together for 1-2 minutes then turn off the heat. Reserve a couple of spoonfuls of guanciale to use as a topping later.

Step 5

Add 2 or 3 heaping spoonfuls of the carbonara sauce to the guanciale pan. Mix together until smooth. Keep warm on a second burner.

Step 6

To the pasta, add a couple spoonfuls of the sauce. Slowly bring up the temperature of the sauce while creaming with the pasta. Be a little careful of the heat, but this can come to a light simmer without breaking.

Step 7

Serve the pasta and pour the reserved hot sauce over the top. Add more grated parm and the reserved guanciale as a topping.