Spaghetti carbonara in a wok

Put the guanciale into the wok on medium-low heat with no oil and let the fat render into oil; it is crispy in under 3 minutes.

While the spaghetti cooks, whisk two egg yolks and one whole egg into a thick cream with a generous amount of pepper.

Drop a little hot guanciale oil into the egg cream.

Back on medium heat, add the pasta with a touch of pasta water and toss in the guanciale oil, adding more pasta water so it does not burn.

Add enough pasta water to leave a little creamy water in the bottom so the eggs will not scramble; let the wok absorb a little.

Turn the heat to very low, add the egg cream, then switch off the stove.

Add more pecorino and toss as much as you can until creamy; mix in some guanciale.

Serve with extra pecorino and crispy guanciale on top.