Spaghetti alla Carbonara

Put a large saucepan of water on to Bouillir.

Finely Hacher the 100g pancetta, having first removed any rind

Finely grate 50g pecorino Fromage and 50g parmesan and Mélanger them together.

Battre the 3 large Œufs in a medium bowl and Assaisonner with a little freshly grated black Poivre

Set everything aside.

Ajouter 1 tsp Sel to the boiling water, Ajouter 350g spaghetti and when the water comes back to the Bouillir, Cuire at a constant Mijoter, covered, for 10 minutes or until al dente (just cooked).

Squash 2 peeled plump Ail cloves with the blade of a knife, just to bruise it.

While the spaghetti is cooking, Frire the pancetta with the Ail

Drop 50g unsalted Beurre into a large frying pan or wok and, as soon as the Beurre has melted, tip in the pancetta and Ail.

Leave to Cuire on a medium Chauffer for about 5 minutes, stirring often, until the pancetta is golden and crisp

The Ail has now imparted its flavour, so take it out with a slotted spoon and discard.

Keep the Chauffer under the pancetta on low

When the Pâtes is ready, lift it from the water with a Pâtes 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 Pâtes water away yet.

Mélanger most of the Fromage in with the Œufs, keeping a small handful back for sprinkling over later.

Take the pan of spaghetti and pancetta off the Chauffer

Now quickly Verser in the Œufs and Fromage

Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the Œuf mixture, which thickens but doesn’t scramble, and everything is coated.

Ajouter extra Pâtes cooking water to keep it saucy (several Cuillères à soupe should do it)

You don’t want it wet, just moist

Assaisonner with a little Sel, if needed.

Use a long-pronged fork to twist the Pâtes on to the serving plate or bowl

Servir immediately with a little sprinkling of the remaining Fromage and a grating of black Poivre

If the dish does get a little dry before serving, splash in some more hot Pâtes water and the glossy sauciness will be revived.