Recipe for 3-4 connoisseurs:

• 100-120g guanciale (bacon)
• 1 tbsp olive oil
• 500g large fusilli
• 3-4 egg yolks
• approx. 70g Pecorino (Parmesan)
• 1-2 tsp Lusty Chili Jäm
• 1-2 tsp Spicy Chili Crunch
• 200-250 ml pasta water

And so it goes:

• Dice the bacon and fry in olive oil until golden brown and crispy.
• Cook fusili in salted water until al dente.
• Whisk egg yolks with grated Pecorino, Lusty Chili Jäm and Chili Crunch in a bowl.
• Using a slotted spoon, add the pasta to the bacon in the pan and mix.
• Add egg mixture and stir well.
• Add 200-250ml pasta cooking water, stir gently and leave to simmer over low heat.
• Remove from heat, cover and let rest briefly.
• Arrange on plates and top with chili crunch for extra heat. 🌶️ Sprinkle with a little more Pecorino if desired. 🧀