Spaghetti Carbonara

Add water to a saucepan and bring to a boil.

Meanwhile, chop pancetta and set aside. In a bowl, finely grate Pecorino cheese and Parmesan and combine. In a separate bowl, beat eggs and season with a little freshly grated black pepper.

Add 1 teaspoon salt to the boiling water. Add spaghetti and when water comes back to the boil, cook covered until al dente. It has to be just cooked but not too soft.

Smash peeled garlic cloves with the blade of a knife.

While pasta is cooking, melt butter in a frying pan. Add pancetta and garlic. Leave to cook over medium heat, mixing often, until pancetta is crisp. Remove garlic. Turn heat to low.

When spaghetti is done, take it out the water with tongs and put in the frying pan with the pancetta. Don’t throw the pasta water away.

Mix cheeses with the eggs, reserving a small handful of cheese for sprinkling over later.

Take spaghetti and pancetta off heat and quickly pour in eggs and cheese. Using tongs, lift up the spaghetti so it combines with the egg mixture so it thickens but doesn’t scramble. Add pasta cooking water to keep it more liquid, adding only several teaspoons. Season with a little salt, if needed.

Twist pasta onto serving plate. Serve immediately with a little sprinkling of remaining cheese and black pepper. Enjoy!