Ingredients
- 300 g of napolina spaghetti
- 2 eggs, beaten
- 100 g of pancetta or smoked bacon, diced
- 40 g of pecorino cheese, grated
- 40 g of parmesan cheese, grated
- 25 g of unsalted butter
- 1 garlic clove, finely chopped
- 1 dash of black pepper
- 1 dash of salt
Method
Step 1
Melt 25g of unsalted butter in a large pan.Step 2
Add 1 clove of finely chopped garlic as well as 100g of diced pancetta or smoked bacon into the pan.Step 3
Cook for 5 minutes until crisp and golden brown.Step 4
Meanwhile cook 300g of spaghetti in a large pan of salted, boiling water and cook until al dente.Step 5
In a separate bowl, beat 2 eggs and add 20g of Parmesan cheese, 20g of Pecorino cheese and black pepper.Step 6
Drain the spaghetti and add to the pan with the pancetta, then toss together.Step 7
Turn the heat off and pour the egg mixture over the pasta, stirring well.Step 8
The heat of the pasta is enough to cook the egg mixture through. Add the remaining Parmesan and Pecorino cheese, mix again.Step 9
Serve with some more black pepper.