Spaghetti alla carbonara

1 Put the guanciale, a crack of black pepper and garlic clove, if using, in a large pan and cook for 5 minutes, or until the garlic turns brown. Remove and discard the garlic. Cook the guanciale for 5 minutes more, until cooked through.

2 Meanwhile, cook the pasta according to pack instructions. Reserve a mugful of cooking water and then drain. Add the pasta to the pan with the guanciale and toss, then take the pan off the heat.

3 Beat the eggs in a medium-sized bowl and add 20g of each cheese. Season with black pepper and combine. Gradually add the sauce to the pasta, mixing immediately so all of the pasta is coated. If the sauce feels a little thick, add some of the reserved cooking water. Grate in the remaining cheese, mix again, and serve.