Ravioli carbonara

Tip the flour onto the bench and make a well; break the eggs separately first so no shell goes in, then pour them into the well.

With one hand, bring flour in a little at a time until creamy, keeping the eggs inside the well. No salt goes in this dough.

Use a scraper to gather it, then knead with both hands, folding and turning, pressing and folding back, until the flour is absorbed and the dough is firm.

Shape it like a pizza ball; the surface should be smooth.

Wrap it in plastic wrap and rest it in the fridge for 15 to 20 minutes, no more.

Cook the guanciale gently for about five minutes, then lift it out onto a chopping board and keep the rendered oil in the pan; that oil is the sauce.

Whisk the five egg yolks with black pepper and the finely grated pecorino, keeping back about 50 grams of cheese, to a thick cream.

Stir most of the guanciale into the filling to thicken it, keeping a little back to decorate; add more pecorino if it is still not thick enough.

Cut about 130 grams of dough for a sheet, flatten it and flour both sides and the pasta machine.

Pass it through the widest setting at least five times, folding between passes, then work down through the settings to about number six, stopping while you can just see your fingers through it so the ravioli do not break.

Place the filling along the sheet with two spoons and brush egg white, or water, along the near side.

Fold one side over into a half moon, connect the sides so there are no gaps, and press the air out from the middle outwards so they do not explode.

Cut the half moons out with the ravioli cutter or a knife, keeping the trimmings, and press the edges with a fork to be sure of the seal.

Cook the ravioli for a maximum of 90 seconds, watching that none open.

Move them into the guanciale oil, add pecorino and make it creamy without letting it go lumpy.

Serve topped with pecorino cheese and the reserved guanciale.