Crush some black pepper and toast it lightly in a frying pan to bring out the flavour.

Add the guanciale into the pan. Cook until golden and crispy, then splash in a little hot pasta water to loosen it.

Separate the egg yolks and mix them with the grated Pecorino Romano in a bowl to make a creamy base.

Cook the spaghetti in salted boiling water until al dente. Save some of the water before draining.

Add the hot pasta straight to the crispy guanciale and pepper and coat.

Then combine the pasta and guanciale to the egg and cheese mix. Stir quickly so the heat of the pasta cooks the eggs gently into a smooth creamy sauce. Add a bit more pasta water if needed.

Serve right away with extra cheese, fried guanciale and pepper on top.