Spaghetti carbonara

Ingredients

• 300g spaghetti
• 100g pancetta
• 100g hard cheese (pecorino or/and parmesan)
• 50g butter
• 3 large eggs
• 2/3 garlic cloves
• Salt and pepper

Method

• Boil the spaghetti in salted water.
• Crush the garlic and put in a wok/pan with the butter.
• Fry off the pancetta in the pan with the garlic and butter.
• Cook on medium heat for about 5-7 minutes until the pancetta is golden.
• Beat the eggs in a large bowl, and crack in some pepper.
• Mix the cheese (grated) in with the eggs.
• When the spaghetti is cooked, take all the pans off the heat.
• Remove the garlic from the pancetta.
• Using tongs, put the spaghetti into the pan with the pancetta.
  • Don’t worry if you’re pulling in pasta water too, that’s kind of required.
• Once all the spaghetti is in the pan, put the pasta water to one side.
• Quickly mix the eggs and cheese mix in with the spaghetti.
• Using the tongs, make sure the egg/cheese mix is coating all of the spaghetti.
• Keep moving the mixture around.
• Put 2 or 3 tablespoons of pasta water into the spaghetti to get a creamy consistency with the Spaghetti (not runny or wet).
• Serve up and crack some extra pepper over the top if you wish.