- 200g dried spaghetti
- 25g butter
- 1 tbsp olive oil
- 75g cubed pancetta
- 1 garlic clove, left whole but peeled
- 1 egg and 1 yolk, beaten
- 50g parmesan, finely grated
- Bring a large pan of salted water to the boil and add the spaghetti. Cook according to packet instructions (usually between 7-9 minutes).
- Meanwhile place a large saucepan over a medium heat. Add the butter and olive oil, followed by the pancetta and whole garlic clove. Cook for about 5-6 minutes, turning often until the pancetta is golden and crispy. Remove the garlic clove and discard. Using a pair of tongs, lift the cooked spaghetti directly from its cooking water and drop straight into the pan with the pancetta. Quickly add the beaten eggs, most of the cheese and some pasta cooking water to the pan and mix everything together well using the tongs. Add more water if desired to create a silky sauce, then season.
- Divide between two plates and sprinkle over the remaining grated cheese before serving.