Step 1 of 12

Put a large saucepan of water on to boil.

Step 2 of 12

Finely chop the pancetta, having first removed any rind. Finely grate pecorino cheese and parmesan and mix them together.

For this step

Pancetta 100 g

Pecorino cheese 50 g

Parmesan 50 g

Step 3 of 12

Beat the eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.

For this step

Eggs 3

Black pepper

Step 4 of 12

Add 1 tsp salt to the boiling water, add spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente.

For this step

Spaghetti 350 g

Sea salt

Step timer

10:00

Step 5 of 12

Squash garlic cloves with the blade of a knife, just to bruise it.

For this step

Garlic 2 cloves

Step 6 of 12

While the spaghetti is cooking, fry the pancetta with the garlic. Drop butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.

For this step

Pancetta 100 g

Garlic 2 cloves

Unsalted butter 50 g

Step 7 of 12

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 of 12

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 of 12

Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.

For this step

Pecorino cheese 50 g

Parmesan 50 g

Eggs 3

Step 10 of 12

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.

For this step

Pancetta 100 g

Pecorino cheese 50 g

Parmesan 50 g

Eggs 3

Spaghetti 350 g

Step 11 of 12

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.

For this step

Sea salt

Step 12 of 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.

For this step

Pecorino cheese 50 g

Parmesan 50 g

Black pepper