Authentic carbonara

Method

• step 1

  Remove the rind from the guanciale and discard. Cut the guanciale into ½cm-thick slices, then into thick strips. Fry the guanciale in a pan over a low heat for 10-15 mins to slowly render the fat – when ready, the guanciale will be crisp and golden. Scoop the guanciale from the fat using a slotted spoon and pat dry on kitchen paper. Dispose of half the fat in the pan, reserving the rest – don’t rinse out the pan.

• step 2

  For the sabayon, whisk the eggs, yolks and grated cheese together in a large heatproof bowl with a good twist of black pepper and the reserved guanciale fat. Set the bowl over a pan of simmering water, ensuring the bowl doesn't touch the water, and cook for 2-3 mins, whisking until the mixture has a thick, custard-like consistency (if you have a kitchen thermometer, the sabayon will be ready when it reaches 64C). Don't let the water come to the boil, or it will scramble the eggs.

• step 3

  Cook the pasta in a large pot of boiling salted water following pack instructions, stirring occasionally until al dente. Drain, reserving a mugful of the cooking water.

• step 4

  Put the cooked pasta in the pan you used to cook the guanciale, and mix well in any residual fat over a low heat. Remove from the heat and add the sabayon, followed by a splash of the reserved pasta cooking water to loosen and create a creamy, saucy consistency. Stir and toss the pasta in the sauce to make sure it is well coated.

• step 5

  Add the crispy guanciale and plenty of freshly ground black pepper. Serve in large pasta bowls and top with extra grated cheese.