120 g guanciale (or pancetta), cut into ½ cm-thick slices
Salt, to season
350 g dried spaghetti
50 g pecorino cheese, finely grated
freshly ground black pepper, to taste
- Place guanciale strips in a preheated frying pan over medium heat and fry until translucent and starting to brown – you do not need oil as the guanciale will release oil as it cooks (so will pancetta or bacon if you are replacing the guanciale). Set aside.
- Boil salted water in a saucepan. When boiling add the dried spaghetti and cook for as long at the packet advises (usually 7-9 minutes). You want the pasta to be slightly resistant to bite but not crunchy. Drain the pasta (retaining 1/2 cup of the water) and add it to the pan with the guanciale.
- Combine beaten eggs and pecorino cheese together then add to the pasta and mix well to combine. Add a little of the pasta water if needed and serve with freshly ground pepper.