Authentic carbonara

Remove the rind from the guanciale and discard. Cut the guanciale into ½cm-thick slices, then into thick strips. Fry the guanciale in a pan over a low heat for 10-15 mins to slowly render the fat – when ready, the guanciale will be crisp and golden. Scoop the guanciale from the fat using a slotted spoon and pat dry on kitchen paper. Dispose of half the fat in the pan, reserving the rest – don’t rinse out the pan.

For the sabayon, whisk the eggs, yolks and grated cheese together in a large heatproof bowl with a good twist of black pepper and the reserved guanciale fat. Set the bowl over a pan of simmering water, ensuring the bowl doesn't touch the water, and cook for 2-3 mins, whisking until the mixture has a thick, custard-like consistency (if you have a kitchen thermometer, the sabayon will be ready when it reaches 64C). Don't let the water come to the boil, or it will scramble the eggs.

Cook the pasta in a large pot of boiling salted water following pack instructions, stirring occasionally until al dente. Drain, reserving a mugful of the cooking water.

Put the cooked pasta in the pan you used to cook the guanciale, and mix well in any residual fat over a low heat. Remove from the heat and add the sabayon, followed by a splash of the reserved pasta cooking water to loosen and create a creamy, saucy consistency. Stir and toss the pasta in the sauce to make sure it is well coated.

Add the crispy guanciale and plenty of freshly ground black pepper. Serve in large pasta bowls and top with extra grated cheese.