Main

1. Put a large saucepan of water on to boil.
2. Finely chop the pancetta, having first removed any rind; finely grate the pecorino and parmesan and mix together.
3. Beat the eggs in a medium bowl and season with a little freshly grated black pepper; set aside.
4. Add 1 tsp salt to the boiling water, add the spaghetti and, when the water returns to the boil, simmer covered for about 10 minutes or until al dente.
5. Squash the peeled garlic cloves with the blade of a knife to bruise them.
6. While the spaghetti cooks, melt the butter in a large frying pan or wok, then tip in the pancetta and the bruised garlic.
7. Cook over medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp; remove and discard the garlic.
8. Keep the heat low under the pancetta. When the pasta is ready, lift it from the water with a pasta fork or tongs and add it to the frying pan with the pancetta; reserve the pasta cooking water.
9. Mix most of the cheese with the beaten eggs, keeping back a small handful for sprinkling.
10. Take the pan off the heat and quickly pour in the egg and cheese mixture, lifting the spaghetti with tongs or a fork so the eggs thicken without scrambling and coat the pasta.
11. Add a few tablespoons of the reserved pasta cooking water to loosen the sauce to a glossy, saucy consistency and season with salt if needed.
12. Twist the pasta onto plates or bowls and serve immediately with the remaining cheese and a good grating of black pepper; if it dries, splash in more hot pasta water.