Step 1

Take the bacon, remove the rind, and cut it into fairly thick strips, about half a centimetre thick. Let it sizzle in a frying pan over moderate heat until the fatty part becomes transparent. No need to add more oil, as it will already cook in its abundant fat. Pour the fat into a small bowl. Put the bacon back on the heat to crisp up for a few minutes, then turn off the heat and keep the bacon on the side.

Step 2

Place the yolks in a bowl, add the pecorino cheese and a sprinkling of freshly ground black pepper. Mix briefly a spoon

Step 3

Prepare the pasta water, bring it to the boil and add coarse salt, then add the pasta for 8/10 minutes

Step 4

Keep a glass of the pasta cooking water aside

Step 5

Pour the pasta into the pan where you cooked the guanciale, with the heat switched off, and add the egg yolk and pecorino cream and a ladle of cooking water. Stir very well. If necessary, add more water. This operation must be done strictly off the heat.

Step 6

When the pasta carbonara has become super creamy (but not runny), thanks to the heat of the pasta and the starches contained in the water, add the guanciale (keeping a few strips for decoration), mix briefly and serve on various plates.

Step 7

Decorate with a sprinkling of pecorino cheese and some more pepper. Your Carbonara is ready!