Guan­ciale Carbonara

Heat the olive oil in a large fry­ing pan, then add the guan­ciale and cook gen­tly until com­plete­ly crisp. Do not be dis­turbed by the large amount of fat that is ren­dered – this will pro­vide your sauce. Leave to cool.

Whisk togeth­er the Pecori­no, eggs and black pep­per. Add to the cooled guan­ciale and mix well.

Cook the spaghet­ti accord­ing to pack­age direc­tions and drain, reserv­ing about 3 tbsps of the pas­ta water. Toss the spaghet­ti into the guan­ciale mix­ture and add the pas­ta water, mix­ing well. Salt to taste and serve gar­nished with extra cheese.