Pasta 'carbonara'

Ingredients

• 100g pancetta
• 50g parmesan
• 50g pecorino
• 3 eggs
• 350g spaghetti
• 2 whole peeled garlic cloves
• 50g unsalted butter

Method

1. Boil spaghetti until al dente.
2. Squash the garlic cloves. Fry the pancetta with the garlic and butter. Leave to cook for five minutes then remove the garlic cloves.
3. Lower the heat, and add the spaghetti to the butter and pancetta. Mix the cheese and eggs together (leave some cheese out for sprinkling).
4. Take the spaghetti off of the heat, mix in the egg. Keep it moving so the egg thickens but doesn't scramble.
5. Add a couple of tablespoons of water if it goes dry. Sprinkle with cheese and salt/pepper.