Step 1

Cook dried pasta in a large saucepan of boiling salted water for 8-10 minutes or until al dente.

Step 2

Meanwhile, combine egg and pecorino in a small bowl. Season.

Step 3

In the last 5 minutes of pasta cook time, heat the oil in a large frying pan over medium-high heat. Cook guanciale for 3-4 minutes or until starting to turn golden and crisp.

Step 4

Using tongs, transfer pasta with a very generous splash of pasta water to guanciale in the frying pan. Remove from heat. Add egg mixture; toss vigorously for 2 minutes or until pasta is well coated and sauce begins to thicken, adding more pasta water if needed.

Step 5

Serve pasta topped with extra pecorino and freshly ground black pepper.