Chef Vinny, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make Spaghetti Carbonara.

½ lb. guanciale (cubed)

3 ea. egg yolks

½ tsp. black pepper

1 cup Pecorino Romano (grated)

1 lb. fresh spaghetti

1 tbs. grated pecorino romano (for garnish)

1. In a cold sauté pan, add the cubed guanciale and cook on medium heat until the fat has rendered and the guanciale becomes crisp, making sure not to burn.

2. Remove the guanciale from the pan and set aside.

3. Remove the rendered fat and save for later.

4. Place a pot of water to boil. Once the water is boiling add the pasta.

5. Add the egg yolks to a bowl and whisk in half the rendered fat and all the pecorino, making sure to whisk vigorously.

6. Add a ladle of pasta water to the egg and cheese mixture and continue to whisk. At this point the mixture should resemble a cream sauce.

7. In a sauté pan, toast the black pepper. Once toasted add the pasta straight from the cooking liquid to the pan with the black pepper.

8. Add half the guanciale to the pan.

9. Add the egg and cheese mixture to the pasta and mix well.

10. Add more pasta liquid if needed. (the sauce should fully coat the pasta)

11. Top with the remaining guanciale and garnish with pecorino.