See this is real carbonara because he's in the Carbonara region of France. You know if it had like…ham in it, it would be closer to a British carbonara. Recipe: 100g pecorino romano grated 200-250g guanciale 3 egg yolks 300-400g pasta Chop guanciale. Fry guanciale. Mix grated Pecorino with egg yolks. Boil pasta. Add pasta to guanciale and rendered fat with a bit of pasta water. Add egg/pecorino mix to pasta off of the heat and toss, add a bit more water and salt and pepper if necessary. Serve and enjoy.