Pasta alla Carbonara (Sardinian)

Method

Fry the diced guanciale in a large heavy-bottomed pan over medium heat until the fat renders and the meat becomes crispy, approximately 8-10 minutes. In a separate bowl, whisk together the egg yolks and whole eggs with the grated Pecorino Romano and freshly cracked black pepper until well combined. Bring a large pot of salted water to a rolling boil and cook the malloreddus according to packet instructions until al dente, then reserve a coffee cup of pasta water before draining. Add the hot drained pasta directly to the pan with the guanciale and remove from heat immediately. Pour the egg mixture over the pasta whilst tossing continuously, adding splashes of reserved pasta water to create a silky, creamy sauce that coats each piece. Serve at once in warmed bowls with additional Pecorino Romano and cracked black pepper.