Fettuccine alla Carbonara

Cook fettuccine in salted water until al dente.

Reserve some pasta water and drain.

Cook guanciale in a pan until crisp.

Whisk egg yolks with grated pecorino and pepper.

Add hot pasta to the pan off heat.

Stir in egg mixture quickly.

Add pasta water as needed to loosen sauce.

Toss until glossy and creamy.

Serve immediately with extra pepper.