A classic dish done right...  no cream in sight!  Our Cured Cheek Lardons are also great in an Amatriciana.

Serves 4 as a starter or 2 as a main.


  • 200g Bucatini (also works well with tagliatelli or spaghetti)
  • 100g SaltPig Cured Cheek (Guanciale) lardons
  • 1 dessertspoon olive oil
  • 2 large eggs
  • 80g grated pecorino Romano (or Parmesan, or mixture of the two) plus extra to serve
  • Plenty of freshy crushed black pepper


Step 1
Put the pasta onto boil. Fry the cured cheek in the oil over a high heat until the fat has blistered and browned a little on the outside, but is still soft within. It will smoke profusely. Take the pan off the heat.

Step 2
Beat the eggs with the cheese in a large bowl, seasoning profusely with black pepper. It is a good idea to warm this over the boiling water – not to cook, but just to take the chill off.

Step 3
When cooked (but of course, al dente), drain the pasta and toss in the pan of cured cheek until well coated in the fat.

Step 4
Transfer immediately to your bowl and stir well for about a minute until the eggs have partially thickened. Check for seasoning and serve with extra cheese top.

Ben Dulley