Finely chop the 100g pancetta, having first removed any rind. Finely
grate 50g pecorino cheese and 50g parmesan and mix them together.
Beat the 3 large eggs in a medium bowl and season with a little
freshly grated black pepper. Set everything aside.
Add 1 tsp salt to the boiling water, add 350g spaghetti and when the
water comes back to the boil, cook at a constant simmer, covered,
for 10 minutes or until al dente (just cooked).
Squash 2 peeled plump garlic cloves with the blade of a knife, just
to bruise it.
While the spaghetti is cooking, fry the pancetta with the garlic.
Drop 50g unsalted butter into a large frying pan or wok and, as soon
as the butter has melted, tip in the pancetta and garlic.
Leave to cook on a medium heat for about 5 minutes, stirring often,
until the pancetta is golden and crisp. The garlic has now imparted
its flavour, so take it out with a slotted spoon and discard.
Keep the heat under the pancetta on low. When the pasta is ready,
lift it from the water with a pasta fork or tongs and put it in the
frying pan with the pancetta. Don’t worry if a little water drops in
the pan as well (you want this to happen) and don’t throw the pasta
water away yet.
Mix most of the cheese in with the eggs, keeping a small handful
back for sprinkling over later.
Take the pan of spaghetti and pancetta off the heat. Now quickly
pour in the eggs and cheese. Using the tongs or a long fork, lift up
the spaghetti so it mixes easily with the egg mixture, which
thickens but doesn’t scramble, and everything is coated.
Add extra pasta cooking water to keep it saucy (several tablespoons
should do it). You don’t want it wet, just moist. Season with a
little salt, if needed.
Use a long-pronged fork to twist the pasta on to the serving plate
or bowl. Serve immediately with a little sprinkling of the remaining
cheese and a grating of black pepper. If the dish does get a little
dry before serving, splash in some more hot pasta water and the
glossy sauciness will be revived.