Carbonara with cured egg yolk

Start the cured yolks 24 hours ahead. Cover the base of a container in fine sea salt and make two dimples in it for holding the eggs

Make sure the egg yolks are completely free of white, then slip them into the dimples in the salt

Cover the yolks with more salt, then refrigerate overnight

Preheat the oven to 40ºC fan

Wash the yolks under cold running water, then place them on an oiled rack like a cooling rack. Transfer to the oven for three hours. They will become hard and ready for grating

To cook the carbonara, warm two serving dishes in a low oven

Heat the olive oil in a high sided frying pan, and add the guanciale and garlic clove. Cook until the fat has rendered – around 10 minutes. Discard the garlic clove

Cook the pasta in boiling salted water until al dente

Whisk 2 egg yolks in a bowl with a pinch of salt

Once the pasta is almost cooked, use tongs to lift it into the frying pan with the guanciale

Stir the pasta to coat it in the pork fat, adding a splash of pasta water. Keep mixing until everything is coated in a silky sauce, adding more pasta water as necessary

Quickly add the beaten yolks to the pan, stirring vigorously, then add a little more pasta water, continuously stirring. You’ll be surprised at the amount of pasta water it can take, so don’t be too cautious

Add the Parmesan and continue stirring, adding more water if it becomes claggy. Season with black pepper

Transfer to the warm serving bowls and top with the grated cured egg yolk