No-Stress Pici Carbonara

Carbonara is one of those recipes people have somehow managed to make incredibly stressful. Mine is the complete opposite. I don't weigh the cheese, I don't measure the guanciale and I definitely don't stand there panicking about whether I've added exactly the correct number of grams of Pecorino. This is my no-stress carbonara. You taste it, you look at it and you adjust as you go. The one thing I am quite particular about is the guanciale. I want it cut THICK. Proper big cubes rather than tiny little lardons. That way you get these crispy, caramelised edges while the inside stays slightly soft and fatty. I also use both Pecorino and Parmesan. Pecorino gives you that salty sharpness you absolutely want from carbonara, while the Parmesan rounds everything out slightly. And black pepper. LOADS of black pepper.