Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.Īdd extra pasta cooking water to keep it saucy (several tablespoons should do it). Take the pan of spaghetti and pancetta off the heat. Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard. Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic. While the spaghetti is cooking, fry the pancetta with the garlic.
Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it. Set everything aside.Īdd 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked). Finely grate 50g pecorino cheese and 50g parmesan and mix them together.īeat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Put a large saucepan of water on to boil.įinely chop the 100g pancetta, having first removed any rind. 2 plump garlic cloves, peeled and left whole
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