Classic Carbonara

Steps

1. Bring the pasta to a boil in water, adding a tiny amount of salt.
2. Roughly chop the guanciale into about half-centimeter chunks and remove any skin.
3. Place the cold pan on medium-high heat.
4. Add the guanciale to the pan. Once hot, add the garlic and let it sizzle until the fat pulls out some of its perfume.
5. Add the black pepper (cracked in a pestle and mortar) to the pan.
6. In a bowl, crack the egg and stir in 20 grams of Pecorino Romano cheese.
7. Remove the garlic from the pan and turn off the heat.
8. Drain the pasta and add it along with some cooking water into the pan containing the guanciale fat.
9. Toss the ingredients together, using the cooking water to stop the frying process. The combination of water and fat will emulsify to create a creamy sauce.
10. As you toss, gradually incorporate the egg mixture while adding more liquid (cooking water) as needed.
11. Finish by adding more black pepper.