Authentic Roman Pasta Carbonara

Prepare the guanciale by removing the rind and slicing it into 1/2cm thick strips. Place the strips in a pan over low heat and fry for 10-15 minutes. This slow process renders the fat and ensures the guanciale becomes perfectly crisp and golden. Once ready, remove the meat with a slotted spoon and drain on kitchen paper. Pour out half of the rendered fat, but keep the rest in the pan for flavoring the pasta later.

To make the sabayon base, whisk the whole eggs, extra yolks, and grated Pecorino Romano in a large heatproof bowl. Season with a generous amount of freshly ground black pepper and whisk in the reserved guanciale fat.

Set the bowl over a pot of simmering water (bain-marie), making sure the bottom of the bowl does not touch the water. Whisk continuously for 2-3 minutes until the mixture reaches a thick, custard-like consistency. If using a thermometer, aim for 64°C. Be careful not to let the water boil, as excessive heat will scramble the eggs.

In a large pot of boiling salted water, cook the pasta according to the package instructions until al dente. Drain the pasta, but be sure to reserve at least one cup of the starchy cooking water.

Transfer the hot pasta into the pan containing the residual guanciale fat. Toss well over low heat to coat. Remove the pan from the heat entirely and pour in the egg sabayon. Add a splash of the reserved pasta water and toss vigorously to create a creamy, emulsified sauce. Fold in the crispy guanciale and serve immediately with an extra dusting of cheese and black pepper.