Toast the pepper in a pan until it releases its aroma.

Add a ladle of cooking water → create an aromatic base.

Cook the pasta and finish it in the pan by “risottando” it in the pepper.

Add some of the fat from the guanciale and toss with a little pecorino.

Place everything in a double boiler.

Whisk continuously until you achieve a smooth and thick cream (65–68°C).

It should be velvety, not liquid.

Create a nest of pasta using a ring mold.

Pour the warm zabaglione on top.

Remove the ring mold → pouring effect.

Finish with crispy guanciale and pepper.