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Serves 4

350g dry Spaghetti
150g piece of smoked pancetta (rind and fat removed)
2 tablespoons of extra virgin olive oil
4 tablespoons of finely chopped flat leaves parsley
3 eggs
4 tablespoons of freshly grated Pecorino Romano
Salt and pepper to taste

In a large saucepan, bring 4 litre of water to the boil with 3 tablespoons of salt. Cook the pasta in the salted boiling water until al dente.

In the meantime, cut the pancetta into short little strips about ½ cm wide.

In large frying pan or a wok, over a medium heat fry the pancetta in the oil for approx 5 minutes until golden and crispy. Stir occasionally and once ready, remove from the heat and set to one side.

Whisk the eggs in a bowl with ½ of the cheese. Add in the parsley and plenty of black pepper.

Once the pasta is cooked, drain well and tip into the pan with the pancetta. Pour over the egg mixture and toss together well. (The heat from the pasta will be sufficient to cook the egg enough for a creamy and moist texture).

Season with salt and pepper and serve immediately with a few sprinkle of the remaining cheese on top.