Method:

Sift the flour through a fine sieve and create a well in the center. Add the egg yolks and a pinch of salt into the well, then whisk together until combined. Once the gluten begins to form (see video for reference), start kneading the dough. Once smooth, cover and let it rest while you prepare the sauce.

Grate the pecorino and crack fresh black pepper into a bowl. Add the three egg yolks and a splash of guanciale fat (from the rendered guanciale). Mix well and set aside.

Roll out the dough, starting with the thickest setting (0) and gradually working down to the thinnest (setting 9). Use the pasta machine to form thin spaghetti-like noodles. (If only I had a mattarello... but you know what I mean.)

Cut the guanciale into lardons (batons) and fry them in the wok over medium-high heat until crispy. Timing is key here—make sure everything is ready to come together seamlessly.

Bring a large pot of salted water to a boil. Drop the fresh pasta into the water and cook for 40–45 seconds, then quickly strain it and transfer it directly into the wok with the heat turned off.

Toss the pasta in the wok to emulsify the sauce and coat the noodles in a creamy, velvety coating. Once the sauce is perfectly mixed and the pasta is splashing with creaminess, twist the pasta onto your ladle and plate. Finish with a generous sprinkle of extra pepper and more pecorino.

Buon Appetito!