50g pecorino cheese
1 egg yolk
1 garlic clove, peeled and left whole
25g unsalted butter
4 freshly chopped basil leaves
Place a large saucepan of water on to boil for your pasta.
Chop the pancetta into small cubes then grate the Pecorino.
Beat the egg and egg yolk in a bowl, season with a little black pepper and then add the grated Parmesan.
Add a good pinch of salt to your boiling water and add the spaghetti and cook till al dente.
Melt the butter in a frying pan over a low heat, squash the garlic with the blade of a knife and fry the pancetta with the garlic for about 5 minutes, stirring often, until the pancetta is golden and crisp. Remove the garlic and discard, then spoon out the pancetta and place on a piece of kitchen towel to drain, but keep warm.
Whisk the cheese and egg mix together, then add the pancetta.
Quickly add the cooked spaghetti to the eggs, pancetta and cheese and, using the tongs mix in the spaghetti so it becomes coated with the egg and cheese mixture, which thickens but doesn’t scramble, and everything is coated.
Season if needed and add some freshly chopped basil.
Serve immediately with a sprinkling of grated Pecorino cheese and a grating of black pepper.