Roman Guanciale and Pecorino Carbonara with Pasteurized Eggs (4 Servings)

Remove the tough rind, not the fat, from 300 g guanciale; slice it into thick strips.

Boil a large pot of water without added salt; cook 300 g spaghetti to al dente according to the package.

While the pasta cooks, render guanciale slowly in a wide pan over medium-low heat until the edges are crisp.

Whisk 3 pasteurized yolks and 1 pasteurized whole egg in a bowl. Gradually fold in 200 g Pecorino until a thick sauce forms.

Reserve a cup of pasta cooking water before draining; set aside half of the crisp guanciale for garnish.

Toss the cooked spaghetti in the pan with remaining guanciale and rendered fat, adding a little reserved pasta water for about 1 minute.

Remove the pan from heat and let it cool briefly. Add egg-cheese sauce and toss continuously, loosening with small splashes of pasta water; do not return to high heat.

Add 1 tsp black pepper, top with reserved guanciale and serve immediately in four portions.