1 cup of finely grated Parmigiano Reggiano or Grana Padano cheese- ¾ cup for the sauce plus extra 1/4 cup for topping at the end
2 cloves of garlic
1 tablespoon of butter
2 slices of pancetta roughly chopped into small squares
200g (approx. half a packet) of spaghetti
Boil a pot of water with 1 tablespoon of salt for your pasta.
Whilst waiting for the water to boil, crack 3 egg yolks and 1 whole egg into a bowl.
Now add ¾ cup of the finely grated cheese and whisk to mix. Season to taste with salt and pepper.
Once the water is boiling, add the spaghetti and cook for 5-10 minutes until al dente and still a bit chewy to bite.
Heat a pan, melt the butter and add garlic. Add the pancetta and render in the pan on medium until golden brown. Once golden brown, add your cooked pasta to the pan and mix into the pancetta and garlic.
Turn off the stove and let the pan cool down for 1 minute and then pour the egg and cheese mixture into the pasta. If the pan is still heating or too hot, the eggs will curdle.
Mix the pasta and pancetta into the egg sauce. Now spoon a few ladles of pasta water into the pan and mix into the sauce. The starch from the pasta water will turn the sauce from a cheesy mixture to a creamy sauce.
Plate and serve with extra grated cheese because you did not come this far to skimp on the cheese.