Pasta Carbonara

175g. guanciale (pancetta or block bacon)

2 large eggs

2 egg yolks 

50 g. Parmigiano Reggiano , finely shredded 

50 g. pecorino Romano, finely shredded

1/4 tsp black pepper

400g spaghetti

1 tbsp cooking/kosher salt (for cooking pasta)

1/2 cup pasta cooking water

GARNISH (OPTIONAL):

Parsley , finely chopped

Cut pork into 0.5cm thick slices then into batons. Place eggs and yolks in a large bowl. Whisk to combine. Then stir in the parmesan and pepper. Cook the pasta reserving a cup of the pasta water. While the pasta is cooking, place guanciale in a non stick pan over medium high heat. Cook for until golden. Add the hot pasta into the pan and toss to coat in guanciale fat. Transfer the pasta and any residual fat in the pan into the bowl with the egg. Add 1/2 cup pasta cooking water. Stir vigorously for 1 minute and watch as the sauce transforms from watery to creamy. Serve immediately, garnished with a little extra parmigiana reggiano if desired, and a pinch of black pepper and finely chopped parsley.