Step 1

In a bowl, beat together 2 whole eggs and 3 egg yolks until the eggs drip neatly through the fork (no gloopy bits). Stir in 2.6oz/75g pecorino and a good few pinches of black pepper. Place to one side, away from direct heat.

Step 2

Pop your spaghetti in heavily salted boiling water and cook until al dente (a teeny bit hard). Scoop a cup of starchy pasta water out towards the end. Don't fill the pot up with too much water - try and keep the water nice and shallow so it's as starchy as possible.

Step 3

Meanwhile, add a clove of gently crushed garlic and 9oz/250g pancetta to a pan over medium heat. If your pancetta is fairly lean then heat 1 tsp olive oil beforehand. Fry until nice and crispy, with the fat fully rendered.

Step 4

Remove garlic and TURN OFF HEAT. If you have an electric stove top then take the pan off the heat completely. Wait for a minute until the oil stops sizzling.

Step 5

Add your spaghetti to the pan and immediately toss through the pancetta fat. Add a splash of starchy water and continue tossing until the spaghetti goes nice and glossy.

Step 6

Pour your egg mixture on top of the spaghetti and quickly continue to toss. It's important to work fast or the egg will begin to cook and scramble. If the spaghetti starts to dry out then add another splash of starchy pasta water. The leftover heat from the pan and from the spaghetti will gently cook the eggs, but not so much they scramble. You're looking for a glossy, ever-so-slightly saucy and creamy texture.

Step 7

Season to taste then serve right away with extra pecorino on warm plates!