Main

1. Put a large saucepan of water on to boil.
2. Remove any rind and finely chop the pancetta; 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 cook at a constant simmer, covered, for 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 and tip in the pancetta and the bruised garlic.
7. Cook on medium for about 5 minutes, stirring often, until the pancetta is golden and crisp; remove and discard the garlic.
8. Turn the heat under the pancetta to low. 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, keeping some pasta water.
9. Mix most of the grated cheese into the beaten eggs, keeping a small handful back for sprinkling.
10. Take the pan of spaghetti and pancetta off the heat, then quickly pour in the egg-and-cheese mixture and lift the spaghetti with tongs so the mixture thickens without scrambling and coats the pasta.
11. Add extra pasta cooking water, several tablespoons, to loosen the sauce as needed and season with a little salt if required.
12. Twist the pasta onto serving plates with a long-pronged fork, sprinkle with the remaining cheese and grate over black pepper; serve immediately.