200g/7oz free-range pancetta or baconcut into lardons or small strips
3free-range egg yolks
70g/2.5oz parmiganio-regianoparmesan cheese, finely grated + extra to serve
1 1/2tspfreshly cracked black pepper
In a large fry pan add the olive oil and bacon and cook over medium heat until bacon is crispy, around 8-10 min. Add the crushed garlic to the pan and cook for another 1 minute.
While the bacon is cooking put a large pot of salted water on to boil. When it is boiling add the spaghetti and cook until al dente (check the packet but normally around 8 min for spaghetti). Drain the spaghetti and reserve 1 cup of cooking liquid.
Add the spaghetti and 1/4 cup of the reserved cooking liquid to the frypan and toss. Add more cooking liquid if you think the spaghetti looks too dry. Remove from the heat then add the egg yolks. It is essential you remove the pan from the heat before you add the eggs so that instead of scrambling the eggs you gently cook them resulting in a lovely velvety, glossy sauce. Stir through the cheese.
Season with black pepper and serve immediately with extra cheese grated on top and a green salad on the side.
This recipe serves two but can easily be doubled or tripled.