IceMan's Carbonara

Ingredients:
560 grams pasta - Either dry or fresh is fine, I prefer fresh. Ideally a long noodle like spaghetti, fettuccini, or bucatini.
8 egg yolks - Save the whites for later. Can use in omelettes or make merengue.
60 grams grated parmigiano-reggiano
40 grams grated pecorino romano - You can also just use more parmesan.
200 grams guanciale, diced into bite-sized cubes - You can also use pancetta or bacon.
Salt - For salting the pasta water
Pepper - To taste, obviously, but you need a good amount. "Carbonara" derives from the Italian for "charcoal burner," and the sauce is supposed to be flecked with pepper like flakes of charcoal.

Instructions:
1. Combine the egg yolks, cheeses, and pepper in a heatproof bowl (ideally metal).
2. Fry guanciale over medium high heat, starting in a cold pan. When the meat is starting to brown, take it off the heat and tilt the pan (e.g., using a spoon) so the grease continues to fry the guanciale while it cools.
3. Put a pot of heavily salted water to boil. Place the cheese and egg mixture bowl over the water and whisk until a smooth emulsion forms. Do not let this go for too long, or else the egg will curdle. You just want to get a smooth sauce with all the cheese melted in. Remove the cheese and egg mixture from the heat as soon as the sauce is smooth.
4. Add the pasta to the water and cook until al dente. If using fresh pasta, I recommend doing this separately from making the carbonara sauce, since fresh pasta only needs a few minutes in the water. If using dry pasta, you can do this while making the sauce.
5. Add the pasta, fried guanciale, and guanciale grease to the sauce bowl. Toss to coat the pasta in the sauce. Serve with extra grated cheese and a spoonful of sauce and fried guanciale on top.

This recipe comes from: https://youtu.be/elq1UYbJ-JQ?t=257.