Fusilli alla carbonara
Mix the egg yolks with the pecorino cheese, salt and pepper, add 40 grams of water and mix with the whisk so that the yolks become creamy.
Cut the guaciale into cubes and cook in a pan until it becomes crisp. The cooking times must be the same as those of the pasta so that it can be seasoned immediately, with the cheek still warm.
Boil the pasta in a pot with plenty salated water, drain keeping it al dente, put the pasta back in the pot, add the bacon and its fat and mix well.
Pour the eggs and mix so that it is just hard.
Serve hot with a sprinkling of pecorino and pepper to taste.