The advantage of guanciale (like our local lard or bacon) is the favourable ratio between unsaturated omega-3 and omega-6 fatty acids. The latter constitute merely 5-10 per cent of pork fat ...

Italian sausage and pecorino cheese, so with one swift shopping trip, I had the majority of the ingredients sorted. The rest I already had in my kitchen. Frying the guanciale and the sausage ...

Slice the remaining guanciale lengthways ... Fantastic served with a cold Italian beer!

This authentic Italian pasta dish is made with eggs, pork – typically guanciale which is cured pork cheek, but sometimes pancetta or bacon can be used – pecorino cheese, black pepper ...