INGREDIENTS

• 500g spaghetti

• 3 tbsp extra virgin olive oil 

• 200g pancetta, roughly chopped

• 5 free-range egg yolks

• 1 cup pecorino romano cheese, grated

• Salt and pepper

METHOD

Bring a large saucepan of water to boil. Season well with salt. Add spaghetti and cook for 10-11 minutes, or until al dente as per packet instructions.

Meanwhile, place oil and pancetta in a cold frypan. Place over medium-high heat. Fry until crispy and golden brown. Set aside. 

In a large bowl, mix together egg yolks and half the cheese. Add 1/4 cup of hot pasta water and whisk until smooth. Add pancetta. Strain cooked spaghetti and add to bowl. Gently toss to coat. Add remaining pecorino. Season well with salt and cracked black pepper. Garnish with fresh basil if desired.