This dish is very rich and hearty, because of lots of fatty pork and egg, and topped with flavourful Pecorino Romano cheese. A few bites and you will start to feel very satiated!
First start with slicing a bit of guanciale (cured pork jowl). As a substitute, use cured pork fat, or sliced pork belly
Cut the slices into lardons. Place in pan, but don’t turn on the heat yet
Grate Pecorino Romano cheese. If you can’t get Pecorino Romano, you can use parmigiano reggiano, grana padano, Asiago or other Parmesan cheese
Get five eggs, and split them so that you have two yolks in a small bowl, and the three eggs and two egg whites in the glass container
Add about 5 tablespoons of grated Pecorino Romano, and fresh ground pepper, to the egg yolks. Mix well to get a thick paste
Scramble the eggs in the glass container, and add about 3 tablespoons water to reduce the mixture viscosity (making it easier to pour)
Add lard to pan, turn heat on, get fat melted and very hot
Pour the egg-water mixture in the pan, starting in the middle, and spiralling outwards, just enough to put thin layer of egg in the pan
Shake the pan a bit to get hot oil to float on top of omelette to cook the top, as the bottom cooks as well. Then roll the omelette
Repeat the process and make more omelettes until you run out of egg-water mixture. Add more lard to pan as needed. Slice each rolled omelette to get fettuccine noodles
When the noodles are all sliced, turn on heat to start cooking e guanciale lardons
Cook the guanciale lardons to your desired level of crispness or tenderness, and then take pan off heat
Add the fettuccine and the egg yolk - grated Pecorino paste to the cooked lardons
Toss the noodles until completely coated with lardons and egg yolk paste
Transfer noodles to plate, and add a good amount of grated Pecorino Romano cheese on top
The perfect bite: fettuccine coated with carbonara sauce, with guanciale lardons and a dusting of Pecorino Romano cheese
