Carbonara

Method

1. Add the mezze maniche to boiling water and cook until al dente.
2. Place the guanciale in a cold pan and cook over medium heat until crispy. Remove the guanciale and set aside, keeping the rendered fat.
3. In a bowl, beat the whole eggs. Add black pepper and grated pecorino cheese. Add a ladle of pasta cooking water and stir to create a creamy mixture.
4. Add a spoonful of the rendered guanciale fat to the egg mixture and stir.
5. In the same pan used for the guanciale, add a splash of pasta water and deglaze. Add the drained pasta and the egg-cream mixture, stirring off the heat.
6. Return the pan to very low heat and stir continuously to create a creamy sauce, ensuring the eggs are pasteurized without scrambling.
7. Add the crispy guanciale in the last moments of cooking and mix well.
8. Serve immediately with an extra grating of pecorino and a sprinkle of black pepper.