Step 1

Cook pasta in a large saucepan of salted boiling water for 8 minutes or until al dente. Drain, reserving 125ml (1/2 cup) pasta water.

Step 2

Meanwhile, heat oil in a large, deep frying pan over medium heat. Add guanciale and cook, stirring, for 6 minutes or until golden. Remove pan from the heat.

Step 3

Whisk eggs, pecorino and pepper in a bowl (don't add salt as cooking water and guanciale are salty). Add reserved hot pasta water and whisk until well combined.

Step 4

Return frying pan to medium heat. Working quickly, add hot pasta and toss for 2 minutes or until well coated with oil and guanciale. Remove pan from heat, add egg mixture, then stir quickly and continuously, for 1 minute or until egg mixture is creamy and warmed through (the heat from the pasta and pan will cook and slightly thicken the egg mixture without scrambling it).

Step 5

Divide carbonara among serving plates and sprinkle with extra pecorino and pepper. Serve immediately.