For the sabayon, whisk the eggs, yolks and grated cheese together in a large heatproof bowl with a good twist of black pepper and the reserved guanciale fat. Set the bowl over a pan of simmering water, ensuring the bowl doesn’t touch the water, and cook for 2-3 mins, whisking until the mixture has a thick, custard-like consistency (if you have a kitchen thermometer, the sabayon will be ready when it reaches 64C). Don’t let the water come to the boil, or it will scramble the eggs.
