Ingredients (serves 2 to 3)
250 grams durum wheat flour
200 ml lukewarm water
80 grams well cured ‘guanciale’ (pork jowl)
120 grams ‘pecorino romano’ cheese
Black pepper
2 eggs
Method for the pasta
Tip the flour onto a clean surface and form a well in the centre (fig 1). Gradually add water in the centre of the well and mix in the flour until smooth and silky. Cover the pasta with a dish and leave to rest for about 15 minutes.

Roll out the pasta using a rolling pin until it is about 2 to 3 millimetres thick (fig 4). Cut into strips (fig 5), and roll the pasta strips into thick spaghetti using the palms of your hands, stretching them slightly as you go along (fig 6). The ‘umbricelli’ look a bit like earth worms, which are called ‘lombrichi’ in Italian, hence the name.

Method for the carbonara sauce
Break the eggs into a small bowl, add the grated pecorino romano and the pepper (fig 8) and beat with a fork or a whisk (fig 9).

Slice the guanciale having removed the rind (fig 10) then cut into strips (fig 11). Fry gently until crisp, remove the guanciale and set aside, leaving the rendered fat in the pan (fig 12).

Bring to the boil a generous amount of water, add a little salt and the umbricelli. Cook for about 4 to 5 minutes (fresh pasta cooks quickly). Take a little cooking water, about a tablespoonful, and add to the egg and cheese mixture. Drain the umbricelli and add them to the pan with the rendered guanciale fat. The pan should still be hot. Sauté the pasta and add the egg and cheese mixture. Do this without turning on the heat! The egg should not curdle!
When the pasta is nice and creamy, plate up and garnish with the crisp guanciale and a little black pepper.