Bring a pot of salted water to the boil. Add the lardons into a frying pan and place onto medium heat. Cook until golden, 3-5 mins. Then, remove from the heat.

Once boiling, cook the pasta 1 min under al dente.

Meanwhile, crack the egg into a bowl, add the egg yolks and stir the pesto through.

Using tongs, add the pasta into the pan with the guanciale. Whisk through 45ml of hot pasta water into the pesto.

Pour the pesto mixture onto the pasta on low heat and toss, adding more pasta water to thin the sauce out if needed. Taste and season with salt and pepper.

Share the pasta between bowls, making sure to spoon over all the sauce.