Not a fan of carbonara? Odds are you've never had a good one. Tricky to get right, but so rewarding when you do.

Ingredients

For one portion: 60 to 80gm spaghetti freshly cooked al dente 1 tb Extra virgin olivae oil 30g flat pancetta or guanciale 1 or 2 eggs, beaten 25g freshly grated Pecorino Romano and/or aged Italian Grana Cheese (Grana Padano or Parmigiano Reggiano) freshly ground black pepper

Method

1. Mix the beaten egg with grated cheese and grounded black pepper. 2. Slice the pancetta 7 to 10 mm thick and cut in 2 cm rectangular bites. 3. Slowly fry the pancetta in the extra virgin olive oil in a non stick pan until crispy. If the pancetta has enough fat you will not need to add oil. 4. Add the spaghetti with some of the cooking water, do not fry the spaghetti but rather just let it absorb the flavour of the pancetta. 5. Simmer gently until the water is almost gone. 6. Remove the pan from the stove. 7. Add the egg, cheese and pepper mixture to the pasta and stir quickly making sure