Put a pot of water to boil. Meanwhile, finely chop up 2 garlic cloves and place in a large pan along with 100g cubed pancetta and a glug of olive oil on a medium heat. Cook the pancetta till golden (stirring occasionally) and then turn off the heat.

Add 400g spaghetti to the boiling water and cook according to packet instructions (should be around 10 minutes).

Meanwhile, in a medium bowl, whisk together 3 eggs and 100g grated parmigiano reggiano cheese. Season with freshly ground pepper and sea salt.

From the boiling pasta pot scoop out a glass of the cooking water and set aside.

Once cooked al dente, drain the pasta and add to the pancetta pan. Pour in the egg mixture, stirring vigorously to ensure the eggs don’t scramble. Add a bit of the cooking water to create a loose sauce.

Serve immediately, alongside some more grated parmesan.

Serves 4.