This one worked great. Recipe Tin Eats for the win!

Really good to use actual Guanciale (Moore Wilsons has it) as it has a better flavour and the fat melts nicely.

And remember to do the final steps in a large bowl, not the frying pan as the extra heat will scramble the egg. Ye don't want that.

Serve with some rocket and balsamic glaze/vinegar

Ingredients:

• 175g/6 oz guanciale (pancetta or block bacon)
• 2 large eggs
• 2 egg yolks
• 100g/3.5 oz parmigiano reggiano , finely shredded (or pecorino romano, sub parmesan)
• 1/4 tsp black pepper
• 400g/14 oz spaghetti
• 1 tbsp salt (for cooking pasta)
• 1/2 cup pasta cooking water - OPTIONAL
• 1 garlic clove *, finely minced *

GARNISH (OPTIONAL):

• Parsley , finely chopped
• Parmigiano reggiano

Instructions

• Guanciale – Cut into 0.5cm thick slices then into batons.
• Carbonara sauce – Place eggs and yolks in a large bowl. Whisk to combine. Then stir in the parmesan and pepper.
• Ck pasta – Bring 4 litres of water to the boil with the salt. Add pasta and cook per the packet directions.
• Reserve pasta water – Just before draining, scoop out 1 cup of pasta cooking water, then drain the pasta.
• Cook guanciale – While the pasta is cooking, place guanciale in a non stick pan over medium high heat. Cook for 4 to 5 minutes until golden. No oil needed – as the guanciale heats up, the fat will melt so it fries in its own fat. If using garlic, add it in the last minute.
• Pasta in pan – Tip the hot pasta into the pan and toss to coat in guanciale fat.
• Mix pasta in sauce – Transfer the pasta and any residual fat in the pan into the bowl with the egg. If necessary, add a little pasta water, but it’s probs not needed. Stir vigorously using the handle of a wooden spoon for 1 minute and watch as the sauce transforms from watery to creamy and clings to the pasta strands!
• Serve – Transfer into warm bowls. Serve immediately, garnished with a little extra parmigiana regiano if desired, and a pinch of black pepper and finely chopped parsley.