Method

• 1.
  Bring a large saucepan of very salty water to the boil.
• 2.
  Cut the guanciale or pancetta into 1-2cm pieces. Place in a cold frypan with the oil then heat over medium-high heat. Cook until the fat has rendered and the guanciale is very crispy. Turn off the heat and set aside.
• 3.
  Crush the pepper in a mortar and pestle. Set aside.
• 4.
  Place the egg, egg yolk and parmesan in a small bowl and whisk to combine. Set aside.
• 5.
  Add the noodles to the boiling water and cook for 1 1/2 minutes then drain, reserving 1/2 cup cooking liquid.
• 6.
  Return guanciale to the heat and add the crushed pepper. Cook for 30 seconds then add the drained noodles and cook, tossing occasionally for a few minutes until the noodles begin to take on some colour. Add some reserved noodle water and toss to combine, then remove from the heat and cool slightly.
• 7.
  Add the egg mixture and toss until completely emulsified. Divide between two bowls and serve covered with extra pecorino and crushed black pepper.