Sauté the guanciale with just a drizzle of Belmorso EVOO.
Boil the water for the pasta.
Grate the pecorino cheese.
Separate the yolks in a bowl.
Add 1 tablespoon pasta water to the yolks and mix delicately.
Add the pasta to cook.
Then add half the pecorino cheese you grated and mix. If needed, add an extra tablespoon of pasta water and mix well. Don't over mix though!
Finish with a generous sprinkle of black pepper and a light mix.
Drain the pasta and leave some cooking water aside.
Add the pasta back to the pot with 3 tablespoons cooking water.
Add the egg cream, and mix it into the pasta off the heat.
Serve your authentic creamy carbonara.
Don't forget to top it with the remaining grated pecorino cheese! Buon appetito.
