Maccheroni alla carbonara

Bring a large pot of salted water to a boil for the pasta.

Remove the rind from the guanciale and cut it into strips about 1 cm thick.

In a non-stick pan, cook the guanciale over medium-high heat for about 10 minutes, until crispy. Remove and set aside. Once cooked, remove it from the pan and set it aside.

Cook the maccheroni in the boiling water until al dente.

Meanwhile, place the egg yolks in a bowl. Add Pecorino Romano and black pepper, whisking until you get a smooth, creamy mixture.

Drain the pasta directly into the pan with the rendered guanciale fat. Toss briefly, then remove from the heat and add the egg mixture, stirring quickly to create a silky sauce without scrambling the eggs.

Add the crispy guanciale, toss once more, and serve immediately with extra Pecorino and freshly ground black pepper on top.