Roman Carbonara

Bring a large pot of water to a boil and add only a pinch of salt.

Slice the guanciale into strips, place it in a cold pan and cook over medium‑low heat until it slowly crisps.

Remove the pan from the heat and set the guanciale aside, leaving the rendered fat in the pan.

Whisk the egg yolks, grated Pecorino Romano and a generous amount of freshly ground black pepper until a thick cream forms.

Add the spaghetti to the boiling water and cook until just shy of al dente, about a minute or two less than usual.

Transfer the hot spaghetti directly into the pan with the guanciale fat, adding a ladle of the cooking water.

Allow the pan to cool slightly, then pour the yolk‑cheese mixture in off the heat and toss quickly.

Gradually add more pasta water, a little at a time, until the sauce becomes smooth and shiny.

Stir the crisped guanciale back into the pasta, finish with extra grated Pecorino and black pepper, and serve immediately.