Wheel-Wheel Carbonara

For the pasta dough

1. Carve a small well into the top of the Parmigiano Reggiano wheel using a spoon.

2. Add the flour to the well and drop in the 8 egg yolks.

3. Knead the ingredients together inside the wheel until a smooth dough forms, about 8–10 minutes.

4. Pass the dough through a pasta machine several times, rolling it into thin sheets, then cut into fettuccine or tagliatelle strands.

For the carbonara

5. Render the guanciale in a dry pan over medium heat until crispy, about 5–7 minutes.

6. Boil the fresh pasta in salted water for 2–3 minutes until al dente.

7. Grate fresh Parmigiano Reggiano directly into the well of the cheese wheel.

8. Add the 4 egg yolks, freshly cracked black pepper, and cooked pasta with a splash of pasta water straight into the cheese wheel.

9. Toss and stir everything vigorously inside the cheese wheel until the cheese melts and coats the pasta in a rich, creamy sauce.

10. Using the cheese wheel both as a mixing bowl for the dough and as the final tossing vessel infuses extra Parmigiano flavor into every stage of the dish.