Step 1

Bring a large pot of salted water to a boil and add the spaghetti, cook until al dente (around 7-8 minutes, check packet instructions).

Step 2

Meanwhile, add the guanciale to a hot skillet and fry until brown and crispy then turn off the heat (do not drain the fat).

Step 3

While the guanciale is frying add the eggs, pecorino and pepper to a bowl, whisk until well combined.

Step 4

Once the pasta is ready, remove it with kitchen tongs to the skillet with the guanciale and toss so it's well combined in the fat.

Step 5

Next, add the egg mixture whilst tossing the pasta to ensure the eggs don't scramble. Once the sauce turns glossy and creamy it's ready, add extra pecorino and pepper to serve.