Classic Carbonara with Barbaros Guanciale

Bring a large pot of boiling water to a rolling boil. Season generously with salt.

Using a knife, remove the rind and outer seasoned layer from the guanciale. Slice into 1cm cubes. Bring a small frying pan to a medium heat. Do not add any oil to the pan. Add the guanciale and fry for 3–4 minutes, or until it releases its oil and becomes crispy. Over a small bowl, strain and reserve the guanciale and the fat, set both aside.

To make the carbonara sauce, in a large mixing bowl whisk the egg, egg yolks, and grated pecorino together. Add ⅓ of the guanciale fat and whisk well. Once a paste is formed, season well with cracked black pepper.

Cook the pasta as per instructions or until al dente. Drain the pasta (reserving some of the pasta water) and add the pasta into the large bowl of egg mix, making sure to toss them together quickly to stir them together. Once the pasta is coated, add a ¼ cup of pasta water to create a silky smooth sauce. Add a little more if needed.

Add half of the guanciale pieces. Toss to combine.

To serve, top your bowls of pasta with the remaining guanciale pieces, more grated pecorino and a final pinch of black pepper.