Classic carbonara

Put a large pan of salted water on to boil. Once boiling, cook the pasta following pack instructions.

While the pasta cooks, put the guanciale in a large frying pan and turn it on to a medium-low heat – starting in a cold pan helps render the fat and make it really crisp. Cook for 6-7 mins or until it has released lots of fat and is very crisp.

Meanwhile, whisk together the egg yolks, parmesan, pecorino, a pinch of salt and 20 twists of black pepper. Add in 2-3 tbsp of the guanciale fat, whisking it well to combine.

Once the pasta is cooked, reserve a large mugful of the cooking water and transfer the pasta straight into the pan with the guanciale. Mix really well and take off the heat.

Add the egg mixture and some of the cooking water into the pasta pan and mix very quickly and thoroughly, adding a little more pasta water as necessary to emulsify the sauce – it is done when it’s silky and glossy.

Serve with an additional sprinkling of parmesan and black pepper, if you like.