Instruction

• STEP 1 Put a large saucepan of water on to boil
• STEP 2 Finely chop the 100g pancetta, having first removed any rind
• Finely grate 50g pecorino cheese and 50g parmesan and mix them together
• STEP 3 Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper
• Set everything aside
• STEP 4 Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked)
• STEP 5 Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it
• STEP 6 While the spaghetti is cooking, fry the pancetta with the garlic
• Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic
• STEP 7 Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp
• The garlic has now imparted its flavour, so take it out with a slotted spoon and discard
• STEP 8 Keep the heat under the pancetta on low
• When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta
• Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet
• STEP 9 Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later
• STEP 10 Take the pan of spaghetti and pancetta off the heat
• Now quickly pour in the eggs and cheese
• Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated
• STEP 11 Add extra pasta cooking water to keep it saucy (several tablespoons should do it)
• You don’t want it wet, just moist
• Season with a little salt, if needed
• STEP 12 Use a long-pronged fork to twist the pasta on to the serving plate or bowl
• Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper
• If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived