Boil some water and pour half a standard-size glass. Add the saffron, mix it using a spoon and set aside.

Prepare the guanciale by cutting off the skin and pepper, keeping the fat intact, and slicing it into strips.

Place these strips in a saucepan over medium-low heat, no need for extra oil. Let the guanciale cook slowly in its own fat.

Once the guanciale is crispy and surrounded by its rendered fat, carefully strain it through a sieve, into a bowl to capture the guanciale oil. Set it aside.

Meanwhile, bring 5 litres of water to boil in a large pot. Once boiling, add 1 tablespoon of sea salt and allow to dissolve. Gently add the pasta, pushing it down slightly to prevent sticking. Cook your pasta for 2 minutes less than the packet instructions.

Two minutes before the pasta is ready, get the pan used to cook the guanciale, heat it over low heat, add the butter and crushed garlic.

Once the pasta is al dente, it’s ready. Scoop up a mug full of pasta water and put aside.

Once the garlic turns golden, transfer the spaghetti into the pan. Use tongs to mix, adding reserved pasta water if the mixture seems dry.

Add the guanciale oil, but avoid pouring in the residue as it has a bitter taste. Mix well.

Pour in the saffron mixture and stir until it becomes creamy.

Don't worry if you have too much liquid in your pan; you need it to combine with the cheese. Turn off the heat.

Sprinkle the Pecorino cheese and half of the guanciale, reserving the other half for garnish. Stir well.

If it’s too dry, add a bit more pasta water and toss to ensure all ingredients are well incorporated.