Carbonara with Black Truffle

Method

1. 1

   Remove the rind from the guanciale and cut into thick strips. Put in a cold pan without oil and let it render slowly on a low heat until golden and crisp.

2. 2

   Meanwhile cook the pasta in salted water. Go easy on the salt: guanciale and pecorino are already salty.

3. 3

   In a bowl, work the yolks with the pecorino and a generous grind of pepper into a thick cream. Loosen with a ladle of pasta water.

4. 4

   Drain the pasta very al dente and toss it for a moment in the guanciale pan, off the heat, to pick up the fat.

5. 5

   Pour in the yolk cream and stir vigorously off the heat, adding pasta water until it turns glossy and creamy. If the pan is too hot the egg scrambles: wait a few seconds.

6. 6

   Plate up and grate the black truffle directly over each dish, thinly, just before it goes to the table.