Pesto Pasta!

Steps

1. 1

   Bring a large pot of salted water to the boil and cook spaghetti until al dente.

2. 2

   Meanwhile, fry the guanciale in a cold pan over medium heat until crisp. Remove from heat.

3. 3

   Whisk eggs with half the Pecorino and a generous amount of cracked black pepper.

4. 4

   Drain pasta, reserving a cup of pasta water. Add pasta to the pan with guanciale off the heat.

5. 5

   Add egg mixture, tossing quickly and adding pasta water a splash at a time until creamy. Serve immediately.