My Carbonara

For context, I live in Brazil and I’m a professional cook. For this recipe I am using:

120 g pasta (100% semolina flour, yolks, water and salt)

30 g 16-month cured sheep’s milk cheese (this is a local cheese, as the imported Pecorino are of lesser quality)

35 g guanciale (local farm)

1 large egg yolk

Since I am using an egg rich fresh pasta, the amount of yolks in the sauce is half you’d see in a traditional carbonara.