Carbonara with Auricchio and Guanciale Crackling Recipe

Cook pasta according to package directions. Brown Guanciale over medium heat in a large saute pan, until crispy. Remove with slotted spoon and drain on paper towel, reserving leftover oil.

Meanwhile, mix the egg yolks with a little sparkling water, plenty of black pepper and the grated Auricchio.

Add pasta to hot oil in pan, coat in oil, remove pan from stove, add the egg-yolk mixture stirring it in vigorously.

Serve immediately with crispy Guanciale and more grated sharp Provolone to taste.