Serves 3 generously, 4 sensibly
400g dried spaghetti
200g smoked pancetta, cubed
3 garlic cloves, finely diced
2 large eggs & 2 egg yolks
6 tablespoons double cream
6 tablespoons parmigiano reggiano, grated
salt and black pepper
Bring a large pan of salted water to the boil and cook the dried spaghetti until al dente, about 9 minutes.
Meanwhile, place the pancetta in a heated dry pan and cook until golden brown. Add the diced garlic and cook for just a few seconds. Remove from the heat and set aside.
In a separate bowl, mix the eggs, yolks, cream and a little black pepper.
Drain the spaghetti, tip back into the saucepan and add the egg mixture. Toss through followed by the pancetta and the cheese. Mix through again, add a little more black pepper and serve.