A creamy yet simple pasta that showcases the perfect blend of eggs, Parmesan, and pancetta.

Ingredients:

• 300g (10 oz) spaghetti

• 150g (5 oz) pancetta or guanciale, diced

• 2 eggs

• 1 cup Parmesan cheese, grated

• 2 garlic cloves, peeled

• Freshly ground black pepper

• Salt for the pasta water

• Fresh parsley for garnish

Instructions:

1. Boil the spaghetti in salted water until al dente.

2. In a pan, cook the pancetta or guanciale over medium heat until crisp. Add the garlic cloves and cook for another minute before discarding the garlic.

3. In a bowl, whisk together the eggs, Parmesan, and a good amount of black pepper.

4. Once the pasta is ready, save a little pasta water, then drain the spaghetti.

5. Add the drained pasta to the pan with the pancetta. Remove the pan from the heat and quickly stir in the egg and cheese mixture, adding a bit of pasta water to achieve a creamy consistency.

6. Serve immediately, garnished with more Parmesan and fresh parsley.