Ingredients 200g of spaghetti
30g of grated parmesan cheese
150g of finely diced pancetta or bacon
Pepper to taste
2 cloves of garlic, chopped
In a saucepan pour water and add 1/2 a teaspoon of salt. Bring to a boil. When it starts to boil, add the spaghetti and let them cook on medium heat without the lid until al dente.
When you put the water to boil, also put on a big skillet to heat up.
When it's heated, add the pancetta without any oil. Fry it on medium-high heat until it's almost brown. While the pancetta is cooking, chop the garlic cloves and add them to the skillet. Cook the garlic and the pancetta until the garlic is fragrant.
While the garlic and the pancetta are cooking, quickly mix the eggs with the parmesan cheese and the pepper. Stir with a fork until they're combined.Set aside.
By now the spaghetti and the pancetta are cooked.
Drain the spaghetti, reserving a 1/4 of a cup of cooking water and dump into the skillet. Stir to combine with the pancetta, garlic and the oil.
Pour the reserved water into the skillet.
After 1-2 minutes, pour the egg mixture into the skillet and stir vigorously to combine and to prevent it from scrambling.
Serve immediately with some extra parmesan on top and pepper.