One noodle carbonara with sliced beef filet

Salt and pepper the filet all over; reverse sear it, first in an oven at about 250 degrees on a wire rack on a tray until the internal temperature is around 110.

Mound two cups of flour on a work surface, make a well, add three eggs, a pinch of salt and a splash of olive oil; whisk the eggs with a fork, gradually drawing in flour from the walls without breaching them.

Push the flour in with a bench scraper, then bring the shaggy dough together by hand.

Knead 10 to 15 minutes until smooth and very bouncy; cover in plastic wrap and rest at room temperature at least 30 minutes.

Cut the thick cut bacon into strips; mince three or four cloves of garlic.

Fry the bacon over medium to medium-low heat until crispy and the fat is released; drain off about 90% of the fat.

Saute the garlic slowly in the remaining fat until fragrant but not burnt.

Add about a cup of heavy cream, bring to a simmer, grate in about a quarter cup of Pecorino and stir until melted; loosen with a splash more cream if thick. Set aside to infuse.

Halve the rested dough, wrapping the unused half; press and roll the working half with a rolling pin into a thick parcel shape.

Roll through a pasta machine from the thickest setting (1) down to 3; fold into an envelope, press, and roll again from 1 to the thinnest setting (7) for a bouncier, chewier sheet.

Trim the edges square and fold the sheet up into a compact rectangle.

When the beef reaches temperature, sear it in a pan until golden brown on all edges; rest, then slice very thinly and drape overlapping around the plate.

Boil the folded pasta sheet in a large pot of salted water for roughly two minutes.

Transfer with pasta tweezers into the cream sauce, bring to a simmer and turn the folds so each is coated.

Lift the noodle onto the centre of the plate, folding it over on itself, and spoon the remaining sauce on top.

Garnish with extra pecorino, black pepper and an egg yolk in the middle.