Prep: 10 minutes
Total: 25 minutes
6 ounces|180 grams pasta (spaghetti no. 9 works great)
3 1/2 ounces|100 grams guanciale or bacon, cut into thin strips or lardons
8 medium egg yolks
3 1/2 ounces|100 grams grated pecorino
1 tablespoon soy sauce
Kosher salt and freshly ground black pepper, to taste
1. Bring a large pot of generously salted water to a boil. Add the pasta and cook, stirring, unit al dente. Keep an eye on the pasta and check on it so you get the al dente-texture you prefer. You can’t always trust the timings on the package.
2. Heat a medium skillet over medium heat. Add the guanciale and cook until golden brown crispy, about 8 minutes. Drain the fat and keep it aside. Set the guanciale aside as well.
3. In a large bowl, whisk the egg yolks until frothy and creamy. Add half of the pecorino and the soy sauce and whisk again.
4. To assemble: Drain the pasta (keep the cooking water) and add half of it to the egg yolk mix while constantly stirring so the eggs don't coagulate. Add in ¾ of the guanciale, the pork fat, and the remaining pasta and stir so all the pasta is covered in creamy sauce. You can add in a bit of the pasta cooking water which will help the sauce emulsify. Season with salt and plenty of pepper.
5. To serve, use a long tong or a pair of tweezers to roll up the pasta carbonara in a tight beehive which you place on the plate. Top with the remaining pecorino and guanciale and serve immediately.