Ravioli carbonara

Make a wide well in the 500 g flour on the bench and break the 5 eggs into it.

Mix the eggs by hand, then draw in flour a little at a time, keeping the eggs inside the well, until it thickens and is no longer runny.

With a scraper and then both unwashed hands, fold and knead with the palms into a log; do not add water; if far too dry, knead with wet hands.

Knead until the surface is smooth with no cracks and form a smooth ball.

Wrap in plastic wrap and refrigerate 15, maximum 20 minutes.

Remove the guanciale skin, scrape off the pepper and cut into strips.

Cook the guanciale gently in a pan without oil, five to seven minutes, until crispy but tender and the fat has rendered.

Move the guanciale to a board, keeping the rendered oil in the pan for the sauce; crush the guanciale into small pieces.

Separate five eggs, keeping the whites; whisk the five yolks and one whole egg well with generous black pepper.

Stir in the finely grated pecorino, keeping about 50 g back, to a thick cream; add about 80% of the guanciale, and a little more pecorino if it is runny.

Refrigerate the filling until the sheets are ready.

Cut about 130 g of dough, flatten, flour, and pass through the pasta machine on the widest setting at least five times, folding between passes.

Pass through settings two to six until you can see your fingers through it; not too thin or the ravioli break.

With two spoons, place mounds of filling along the floured sheet about a tablespoon apart, topped with extra guanciale if wanted.

Brush the edge with egg white or water, fold the sheet over into half moons, press out the air and seal.

Cut into half moons with a ravioli cutter or knife, press the edges with a fork, and set on a tray with baking paper.

Cook the ravioli for no more than 90 seconds; meanwhile warm the guanciale oil.

Add the ravioli to the guanciale oil off the heat and add pecorino so it turns creamy without clumping.

Plate on a little guanciale oil and pecorino, top with more pecorino and the reserved guanciale.