450g spaghetti pasta

3 tablespoons olive oil

4 shallots, chopped

2 garlic cloves

110g guanciale, chopped

3 egg yolks

110g ( 4oz ) freshly Grana Padano parmesan


Bring a large pan of salted water to the boil. Add the spaghetti, stir once and cook for 4 – 10 minutes, depending on packet instructions. Drain the pasta, keeping aside 3 or 4 tablespoons of the pasta water. Refresh briefly under cold running water, then set aside.

Heat a large heavy-based frying pan. Add the olive oil and shallots and sauté for 1 minute. Add the guanciale and continue to cook for 3 – 5 minutes until crisp. Remove from heat.

Whisk egg yolks, olive oil and pasta water. Add in 40g of the parmesan. Season to taste.

Add the pasta to the shallot and guanciale mixture. Return the pan to a low heat and allow to warm through, stirring to ensure that everything is well combined. Remove from the heat, pour in egg yolk mixture, tossing to ensure the pasta is covered. The residual heat should start to cook the sauce – if not, stir over a very gentle heat for a second or two to cook a bit more.

Divide the pasta between warm wide-rimmed bowls and garnish with the remaining parmesan. Serve while hot.