Carbonara 
Cooking Instructions
- 1
PASTA: Fill a large pot with water and bring it to a boil. Add the pasta and a pinch of salt. Cook until al dente, then reserve some of the pasta cooking water before draining.
- 2
GUANCIALE: In a hot skillet, add the guanciale without any oil. Cook until the guanciale renders its fat and becomes crispy. Once cooked, set aside a teaspoon of the rendered fat.
- 3
CARBOCREAM: Separate the egg yolks from the whites (you'll only need the yolks). Place the yolks in a bowl and add the Pecorino, Parmesan, a pinch of salt, and plenty of black pepper. Mix well, then add a little reserved pasta water and a teaspoon of the guanciale fat to create a creamy sauce.
- 4
COMBINE: Add the drained pasta to the skillet with the guanciale. With the heat off, pour in the egg and cheese mixture and toss everything together until creamy. Serve immediately, topping each plate with extra Pecorino and a sprinkle of black pepper.
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