The creamiest 5-ingredient carbonara recipe, ready in under 15 minutes

Add the guanciale to a dry non-stick frying pan. Set over a low heat and cook for 4-6min until the fat is beginning to release, then turn the heat up to medium and cook for another 2-3min<strong> </strong>until crispy. Remove with a slotted spoon, leaving the fat in the pan.

Stir the egg yolks and cheese together in a small bowl to make a paste. Season with black pepper.

Meanwhile, cook the spaghetti to pack instructions, taking a minute off the cooking time. Use a pasta server to transfer the cooked spaghetti straight from the pasta water to the pan with the guanciale fat, leaving the pasta water in the pan.

Add a splash of the cooking water into the cheese mix and stir to combine. Add this into the pasta, off the heat, and stir well until everything is coated and glossy. You might want to add a splash more of cooking water. Stir in the guanciale then serve immediately.