The best homemade Creamy Carbonara Pasta

Begin by removing the rind from the guanciale and cutting it into cubes.

Grate the Pecorino cheese.

Separate the egg yolks into a bowl. Then, add the grated cheese, black pepper, and salt to the egg yolks and mix well to create a thick paste.

Heat a pan over medium heat and cook the guanciale until crispy.

Remove the guanciale from the pan and place it on a paper towel to drain the excess fat.

Meanwhile, bring a pot of salted water to a boil and cook the linguine according to the instructions on the box, but drain it 2 minutes before it's fully cooked.

In the same pan used for the guanciale, heat the pasta over medium heat and add some pasta water. Stir occasionally.

After 1 minute, when most of the water has evaporated, turn off the heat and add the cheese and egg yolk mixture to the pasta. Pour in some more pasta water.

Add half of the cooked guanciale to the pasta and mix everything together.

Plate the dish and garnish with a sprinkle of Pecorino cheese, black pepper, and the remaining guanciale. Enjoy!