Spaghetti carbonara

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• Pancetta100 g
• Pecorino50 g
• Parmesan50 g
• Large eggs3
• Spaghetti350 g
• Garlic clovesPeeled, lightly crushed2
• Unsalted butter50 g
• Sea salt and black pepperFreshly ground

1. 1

   Bring a large pan of water to the boil.

2. 2

   Remove any rind from 100g pancetta and chop it finely. Finely grate 50g of pecorino and 50g of Parmesan, then mix them together.

3. 3

   In a medium bowl, beat 3 large eggs with a little freshly ground black pepper, then set aside everything you have prepared.

4. 4

   Season the boiling water with 1 tsp salt, then drop in 350g spaghetti. Once the water has returned to the boil, cover and cook at a steady simmer for 10 mins, or until al dente.

5. 5

   Peel 2 plump garlic cloves and lightly crush them with the flat of a knife to bruise them.

6. 6

   Meanwhile, cook the pancetta with the garlic: melt 50g unsalted butter in a big frying pan or wok, then, once the butter has melted, add the pancetta and garlic.

7. 7

   Cook over a medium heat for around 5 mins, stirring frequently, until the pancetta turns golden and crisp. By now the garlic has flavoured the fat, so lift out the garlic using a slotted spoon, and throw it away.

8. 8

   Keep the pan of pancetta on a low heat. Using tongs or a pasta fork, move the spaghetti straight from the water into the pan holding the pancetta. A little cooking water coming along is fine, even helpful, but keep the pasta water for now.

9. 9

   Stir most of the grated cheese into the beaten eggs, holding back a small handful to sprinkle on top at the end.

10. 10

    Remove the pan from the heat and quickly pour in the egg and cheese mixture. Turn the spaghetti over with tongs, or a long fork, so it mixes into the egg, which thickens without scrambling, and every strand is coated.

11. 11

    Loosen the dish with a few tablespoons of the reserved pasta water so it stays saucy; it should look moist, not wet. Add a little salt if you think it needs it.

12. 12

    Twist the pasta onto serving plates or bowls with a long-pronged fork. Serve at once, scattered with a little of the leftover cheese and a grind of black pepper. If it dries out before serving, pour in a little extra hot pasta water to revive the glossy sauce.