25g (1oz) (2 tablespoons) butter
100g (3½oz(generous ½ cup) pancetta, diced
1 garlic clove
350g (12oz) spaghetti
2 eggs, beaten
40g (1½oz) (½cup) Parmesan cheese, freshly grated
40g (1½oz) (½cup) pecorino cheese, freshly grated
salt and pepper
Melt the butter in a pan, add the pancetta and garlic and cook until the garlic turns brown. Remove and discard the garlic.
Meanwhile, cook the spaghetti in a large pan of salted, boiling water until al dente, then drain and add to the pancetta.
Remove the pan from the heat, pour in the eggs, add half the Parmesan and half the pecorino and season with pepper. Mix well so that the egg coats the spaghetti.
Add the remaining cheese, mix again and serve.