Finely grate 70 g of Pecorino Romano cheese into the mixing bowl.

Whisk 7 egg yolks with the grated Pecorino Romano cheese until thick and smooth.

Grind 2 g of black pepper into the egg mixture and whisk to combine.

Cut 120 g of guanciale into small cubes on the cutting board.

Cook the guanciale cubes in the frying pan over medium heat until crisp.

Transfer the crispy guanciale to a bowl and reserve its rendered fat.

Bring 2 l of water to a boil in a saucepan and dissolve 20 g of salt in it.

Cook 200 g of mezze maniche pasta in the salted water until al dente.

Reserve about 120 ml of pasta water and drain the pasta in the colander.

Set the heatproof bowl over gently simmering water and warm the egg mixture briefly.

Whisk the reserved guanciale fat into the warm egg mixture.

Add the drained pasta to the carbonara cream and toss continuously.

Add reserved pasta water gradually and toss until the sauce becomes silky.

Fold in the crispy guanciale and divide the pasta between two serving plates.