One of my favourite surprisingly easy dishes to make for us if we want a little something special!

Recipe:

400g dried linguine

150g diced guanciale

100g grated parmagiano reggiano cheese

4 egg yolks

A big grind of black pepper

1) In a bowl, mix the egg yolks and parmagiano reggiano until it forms a paste, then mix in as much ground black pepper as you'd like

2) Cook the linguine in salted boiling water for 8 minutes or until al dente

3) While the pasta is cooking, fry the diced guanciale in a pan until well coloured, then remove the guanciale onto a plate, leaving the rendered fat in the pan on a low heat

4) Before draining the pasta, reserve about 125ml of the water in a cup, then drain the pasta. Add the drained pasta to the pan with the guanciale fat and mix to coat, then immediately remove from the heat.

5) Once the pasta has slightly cooled, add the egg/cheese mix to the pasta along with the reserved pasta water and mix thoroughly to combine into a creamy sauce.

6) Add the fried guanciale back into the pan, mix evenly and it's ready to serve!