Spaghetti Alla Carbonara

Method

1. Bring a large pot of salted water to a boil and cook the spaghetti.
2. Remove the skin (cotenna) from the guanciale and cut it into strips, then into small cubes.
3. In a cold pan, add one teaspoon of lard (strutto). Heat until melted.
4. Add the guanciale cubes and the reserved skin (for flavor) to the pan. Cook until the guanciale is rendered and golden, but not crispy. Remove the skin.
5. In a bowl, combine the egg yolks (2 per person) and grated Pecorino Romano (30g per person). Add black pepper and mix well.
6. Add a ladle of pasta cooking water to the egg mixture and stir until smooth and creamy.
7. When the pasta is al dente, drain it and transfer it to the pan with the guanciale (turn off the heat).
8. Toss the pasta with the guanciale, then add the egg and cheese mixture. Stir vigorously off the heat to create a creamy sauce.
9. If the sauce is too thick, add more pasta cooking water until desired consistency.
10. Serve immediately, topped with extra grated Pecorino Romano and freshly ground black pepper.