Miso Carbonara

Bring a pot of water to boil for the pasta. Meanwhile, prepare your mise en place by dicing the guanciale into matchsticks and shredding the cheese. Combine the egg yolks, black pepper, miso, 2 oz of Parmesan and 2 oz of Pecorino cheese together to form a paste.

Drop the pasta into the boiling water and cook until al dente, about eight minutes. Meanwhile, sauté the guanciale over medium heat to render the fat and get crispy. Once cooked, remove the guanciale from the pan and drain some of the excess fat.

Add the cooked pasta to the same pan with guanciale fat. Keep the pan off the heat while you toss the hot pasta with the miso and egg mixture. Add a few ladles of pasta water in order to create a creamy sauce. Finally, toss in the guanciale. 

Transfer to a plate and top with the remaining cheese. Enjoy!