Cook the pasta in a large pot of salted water according to packet instructions, until al dente. Drain, reserving a cup of the pasta water.

While the pasta is cooking, heat a large frying pan over medium heat. Add the pancetta and let it crisp up in its own fat, about 4-5 minutes, until golden and the edges are slightly curled.

Add the garlic and chili flakes (if using), stirring for about 1 minute or until fragrant. Be careful not to let the garlic brown too much.

Add the baked beans to the pan, swill the jar ¼ the way with water and pour that in too to make the most of all the sauce. Stir gently to coat them in the pancetta fat and garlic. Let the beans warm through - about 2-3 minutes soaking up all the rich flavours.

Combine the pasta with the beans and guanciale, tossing everything together. Add a splash of pasta water to loosen it up and create a glossy sauce.

Stir through the Parmesan, parsley, and plenty of cracked black pepper. Serve immediately, with more Parmesan on the side for extra indulgence!