Carbonara with a Twist

Method

1. Cook spaghetti in salted boiling water until al dente.
2. In a pan, cook guanciale until crispy. Remove from heat.
3. Whisk together egg yolks, Pecorino Romano, and a generous amount of black pepper.
4. Toss the cooked pasta in the pan with guanciale and residual fat.
5. Add the egg and cheese mixture, tossing quickly to create a creamy sauce.
6. Season with additional salt and pepper if needed.