Finely grate 70 g Pecorino Romano cheese and set it aside.

Crush 30 g hazelnuts into coarse pieces and set them aside.

Quarter the 4 fresh figs and place them on the cutting board.

Whisk 4 egg yolks with the grated Pecorino Romano cheese and 2 g Timut pepper until a thick paste forms.

Blend 100 g jben cheese with 60 ml whole milk until completely smooth.

Bring a large pot of water to a rolling boil and season it with 3 g salt.

Add 400 g spaghetti and 1 g saffron threads to the boiling water.

Cook the spaghetti until al dente, about 1 minute less than the package instructions.

Heat 15 ml olive oil in a frying pan over medium heat and add 150 g khlii.

Fry the khlii until crisp and browned, then transfer it to a bowl.

Add the quartered fresh figs and 15 ml honey to the frying pan.

Roast the figs for 2 to 3 minutes until glossy and lightly caramelized.

Reserve 240 ml of saffron pasta water, then drain the spaghetti.

Add the drained spaghetti to the frying pan with the khlii fat and toss to coat.

Remove the frying pan from the heat and add the egg yolk and Pecorino mixture.

Toss vigorously while adding enough reserved saffron pasta water to create a silky sauce.

Divide the carbonara among 4 warm serving bowls and spoon the jben cheese emulsion over each portion.

Top each serving with crispy khlii, honey-roasted figs and crushed hazelnuts.