Spaghetti Carbonara

Boil a large pot of salted water for the pasta.

While the water is heating, chop the guanciale into small cubes.

In a pan, cook the guanciale over medium heat until crisp. Turn off the heat and set aside.

In a bowl, whisk the eggs and grated Pecorino cheese together. Add a generous amount of freshly ground black pepper.

Cook the spaghetti according to package directions until al dente. Reserve a cup of pasta water before draining.

Drain the pasta and quickly add it to the pan with the cooked guanciale. Toss to coat.

Pour the egg and cheese mixture over the hot pasta, stirring quickly to create a creamy sauce. If it's too thick, add a little of the reserved pasta water.

Serve immediately with an extra sprinkle of Pecorino cheese and black pepper.