Ingredients

• 3 eggs (2 whole and one yolk)
• 250g - 9oz Spaghetti (standard medium size thickness)
• 100g - 3.5oz Pancetta
• 100g - 3.5oz Pecorino cheese (can also use quality aged Parmesan)
• 2 tbs olive oil
• Cracked pepper

Steps

• Step 1

  Place a large pot of water on the stove and bring to the boil.

• Step 2

  Trim off any skin on pancetta and cut into thick rectangular cubes.

• Step 3

  Place a frying pan on heat and add olive oil.

• Step 4

  Add pancetta, fry and toss until edges are crispy but still soft in the middle, then turn off heat.

• Step 5

  Salt your boiling water and add spaghetti. After one minutes loosen them well.

• Step 6

  In a mixing bowl, add two whole eggs and one yolk.

• Step 7

  In the same bowl, crack a generous amount of pepper.

• Step 8

  Grate the cheese (Keep one tbsp for serving) and add to bowl. Mix well using a whisk.

• Step 9

  Re-heat pancetta until sizzling.

• Step 10

  Add three 30ml-1 oz ladles of your pasta water into pancetta frying pan and turn off heat.

• Step 11

  Strain your spaghetti and add to pancetta, mix well.

• Step 12

  Add the egg and cheese sauce to pasta, there should be enough heat from the pan to cook the egg without curdling.

• Step 13

  Mix well and serve on hot plates.

Little Tips

Present it with most of the pancetta pieces on the outside.
Always cook pasta al dente. (should be slightly firm when you bite into it).
If sauce becomes too thick, add a little more pasta water, it shouldn't be gluggy
Adding the salt to the water after it boils speeds up the boiling process and won't affect the flavour.
You can grate some more extra Parmesan cheese and cracked pepper ontop before serving.
Always heat up your plates as pasta cools down fast.