Step 1

Heat a drizzle of olive oil in a large frying pan. Cut the pancetta into small cubes and add to the pan with the peeled cloves of garlic. Keep the heat low and fry for 8-10 minutes, removing from the heat when the pancetta is crispy.

Step 2

Meanwhile, slowly heat the milk in a separate saucepan with the corn flour, allowing it to dissolve completely.

Step 3

Melt the butter in a bain-marie and then add this to the pan with the milk and flour, stirring together to form a smooth mixture with no lumps.

Step 4

Add the grated pecorino cheese, salt and pepper to the pan and mix together thoroughly.

Step 5

Remove the cloves of garlic from the pancetta pan and place it back on a very low heat after several moments of resting. Add the milk and cheese mixture to the pancetta - keeping the heat very low so the mixture doesn’t separate - and stir it together.

Step 6

Cook your pasta in a pan of boiling salted water as per the instructions. When the pasta is ready transfer to the sauce and toss gently to coat.

Step 7

Sprinkle over your fresh rosemary to taste and serve immediately. Buon appetito!