Spaghetti alla Carbonara

Bring a big pot of water to a boil and salt it once it starts to simmer.

Dice the guanciale200 g or pancetta, if you haven't yet.

Heat the olive oil2 tbsp in a large frying pan, add the guanciale and cook gently over low heat until it has given up most of its fat but is still chewy and barely browned.

Cook the spaghetti450 g until al dente.

While the pasta cooks, scoop about 120 ml (½ cup) of its cooking water and slowly whisk it into the egg yolks5. Mix in both cheeses with a fork.

Scoop out another cup of pasta water, then drain the spaghetti and tip it straight into the pan with the guanciale. Toss and turn off the heat.

Off the heat, pour in the egg and cheese mixture, stirring constantly and adding splashes of the pasta water until the sauce is creamy. The pan must not be on the heat or the eggs will scramble.

Add the black pepper1½ tsp, toss to coat and serve straight away.