After removing the rind, finely chop 100g of pancetta. Mix 50g of pecorino and 50g of parmesan cheese.

In a medium-sized bowl, beat three large eggs. Season with freshly grated black Pepper. Set aside everything.

When the water returns to a boil, add the 350g of spaghetti. Cook at a constant simmer with the lid on for 10 minutes or until the pasta is al dente.

Squash Use a blade to bruise 2 plump cloves of garlic that have been peeled.

While the spaghetti cooks, sauté the pancetta and garlic, and pour 50g of unsalted butter in a large wok or frying pan. Once the butter is melted, add the pancetta.

Let the pancetta cook for 5 minutes on medium heat, stirring frequently until golden brown and crispy. Remove the garlic with a slotted teaspoon and throw it away.

Heat the pancetta at a low temperature. Lift the pasta from the water using a tong or pasta fork and place it in the frying pan with the pancetta. You want some water to fall into the pan, so don’t worry about it. Also, do not throw away the pasta water yet.

Keep a few handfuls of cheese aside to sprinkle over the top later.

Remove the pan of pancetta and spaghetti from the heat. Pour in the cheese and eggs quickly. Lift the spaghetti with tongs or long forks to easily mix in the egg mixture. The egg mixture thickens but does not scramble.

Add extra water (a few tablespoons) to make it saucy. It should be moist but not wet. If needed, season with salt.

To serve, twist the pasta onto the plate or bowl using a fork with a long prong. Serve with the remainder of the cheese and some black pepper. Pour some hot pasta water on top if the sauce is getting a bit dry.