Traditional Italian Spaghetti Carbonara

Step 1: Cut the guanciale into 0.5 cm (1/5-inch) thick slices, then cut them into batons.

Step 2: Place the eggs and egg yolks in a large bowl and whisk to combine. Stir in the Parmesan and pepper.

Step 3: Bring 4 litres (4 quarts) of water to a boil with the salt. Add the spaghetti and cook according to the packet directions.

Step 4: Just before draining the pasta, scoop out 1 cup of pasta cooking water, then drain the pasta.

Step 5: While the pasta cooks, place the guanciale in a non-stick pan over medium-high heat. Cook for 4 to 5 minutes, until golden. No oil is needed: the guanciale will fry in its own rendered fat. If using garlic, add it during the last minute.

Step 6: Tip the hot pasta into the pan and toss it to coat in the guanciale fat.

Step 7: Transfer the pasta and any fat left in the pan to the bowl with the egg mixture. Add 1/2 cup (125 ml) of pasta cooking water. Stir vigorously with the handle of a wooden spoon for 1 minute, until the sauce turns creamy and clings to the pasta.

Step 8: Transfer the pasta to warm bowls and serve immediately. If desired, garnish with extra Parmigiano Reggiano, a pinch of black pepper and finely chopped parsley.