Add approx. 5litres of water to your pot and put it on the stove at a medium-high temperature.

Once your water boils, add a handful of rock salt and stir it with a wooden spoon before adding the pasta in. The spaghetti should be cooked al dente, so follow the packet instructions and if you’re using DeCecco, this will take 10 minutes.

While the pasta is cooking, get a mixing bowl and crack the 5 eggs into it. Sprinkle pepper over the top, 2-3 handfuls of Pecorino Romano cheese and beat it together very well.

Put the fry pan on the stove at a medium heat and add 4 tablespoons of extra virgin olive oil.

Chop up at least 200-300g of guanciale into small cubes and once the oil is hot, add this to the pan.

Using a wooden spoon, stir the guanciale around slightly and leave to simmer until it becomes slightly golden brown in colour.

Once the pasta is cooked al dente, using a sieve, add portions of the strained pasta to the pan with the guanciale. Don’t be afraid if small amounts of water get into the pan as this will help the ingredients to stick together.

Mix the guanciale well through the pasta by tossing it through and flipping the pan – if you’re confident enough!

Switch off the stove and add the egg mix to the pasta. Let it rest and mix in for a few seconds, and themn mix it well using a set of tongs.

The egg shouldn’t thicken or scramble too much, it should just start to harden in really small amounts, coating the strips of pasta and making a light cream.

E ora si mangia, Vincenzo’s Plate….Enjoy!