Extra creamy spaghetti carbonara by Pavel Berky

Remove the skin and the top seasoned part from the guanciale. Cut it into cubes approximately 1 x 1 cm in size and place it in a cold pan. Render the guanciale until golden brown over medium heat. Then pour all the fat from the pan into a bowl and set the pan with guanciale aside for now.

Prepare a large pot with water for the pasta. Bring it to a boil and then salt it (you can salt it less than you are used to, as the saltiness of the finished dish will be complemented by the salty guanciale and pecorino).

In a bowl, mix the egg yolks, finely grated cheese, half of the guanciale fat, and about 100 ml of hot water from the pot. Mix the mixture well, season with salt and pepper.