Carbonara

Method

1. Cut the guanciale into strips.
2. Place the guanciale in a cold pan and render over medium heat until crispy, then set aside, keeping the fat in the pan.
3. In a bowl, combine the grated Pecorino Romano with the eggs and a generous grind of black pepper. Mix well.
4. Cook the spaghetti in boiling salted water until al dente.
5. Transfer the drained pasta directly into the pan with the guanciale fat and toss to coat.
6. Remove the pan from the heat, then pour the egg and cheese mixture over the pasta and stir vigorously to create a creamy sauce. Add a splash of pasta water if needed.
7. Serve immediately topped with the crispy guanciale and an extra grind of black pepper.