How to make
Cut the guanciale (these are pork cheeks rubbed with salt and paprika and slightly dried) into pieces and the garlic into small pieces.
Fry the meat in a pan without absolutely any fat, because it shrinks a lot and add the garlic and fry for about a minute more until the meat becomes crispy. Remove from the heat and cook the spaghetti in salted water for about 5-6 minutes - it is very important for them to be al dente.
Mix the yolks with 1.4 oz (40 g) of the cheese, a little black pepper and beat well with a fork. Put the pan back on the stove (reduced to the lowest heat), put the spaghetti inside with a little water from the cooking and stir for about a minute until they absorb some of the water.
Remove from the heat and add the egg yolks, stirring constantly until a creamy texture is obtained and serve them sprinkled with the remaining cheese and black pepper.
Let me add that this is the original recipe for Carbonara which is more than 500 years old and the people living in Rome are very keen to follow it exactly, especially for the cheese because Pecorino Romano is made from sheep's milk and Parmesan from cow's milk and the taste is very different.
Also guanciale has a much richer pork flavor because the pig's head has a much sharper flavor than pancetta because it is made from pork belly.
