Pasta Carbonara

In a skillet over medium heat, render the cubed guanciale until it is crispy and the fat has rendered out.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente.

In a large mixing bowl, whisk together the egg yolks, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper.

Using a spider strainer or tongs, transfer the hot cooked pasta directly from the pot to the bowl with the egg mixture. The residual heat from the pasta will gently cook the sauce.

Immediately toss the pasta vigorously to coat it in the sauce, creating a creamy emulsion. If needed, add a splash of the hot pasta water to thin the sauce.

Plate the pasta and top with the crispy guanciale pieces.

Garnish with additional grated Pecorino Romano cheese and more freshly ground black pepper before serving.