Fiery carbonara

Combine the grated Parm, chili flakes, harissa, olive oil, lemon juice, egg yolks and the cornstarch gel; mix with a spoon, then blend to a smooth sauce.

Cut the guanciale into even small cubes.

With the heat off, add a drizzle of olive oil and the guanciale to a pan, then turn to medium-low and slowly render until golden brown and crisp.

Add the minced garlic and another sprinkle of chili flakes and cook 1 to 2 minutes; turn off the heat and reserve a couple of spoonfuls for topping.

With the heat still off, mix a couple of spoonfuls of the sauce into the pan and keep on a second burner.

Mix more sauce into the strained pasta in its pot, then heat, adding pasta water or more sauce as needed.

Plate with a ladle and tongs, pour over the hot sauce, and garnish with parm and the reserved chili garlic guanciale.