Strozzapreti carbonara

Cut the guanciale into thick strips and place it in a cold pan. Meanwhile, bring a large pot of water to a boil. Once boiling, add salt and the strozzapreti.

Start cooking the guanciale over low heat—it should slowly release its fat and become tender.

In a bowl, mix the egg yolks with grated Pecorino (set aside a spoonful for serving) and black pepper, until you get a smooth, creamy, and slightly thick mixture.

Drain the pasta very al dente and add it to the hot pan with the guanciale. Save some of the pasta water. Add 2–3 tablespoons of it to the pan and sauté for one minute over high heat.

Remove the pan from the heat and pour in the egg and cheese cream. Stir gently, add the remaining Pecorino and a bit more hot pasta water to achieve a perfectly creamy texture. Finish with a grind of fresh black pepper and serve!