Spaghetti alla Carbonara

STEP 1 Begin by bringing a large saucepan filled with water to a rolling boil, ensuring there's plenty of room for the spaghetti to cook evenly. STEP 2 Carefully finely chop 100g of pancetta, removing any rind for a cleaner texture. Combine 50g grated pecorino cheese and 50g parmesan cheese in a bowl, mixing them to create a flavorful cheese blend. STEP 3 In a medium bowl, vigorously beat 3 large eggs until smooth, then season generously with freshly cracked black pepper to provide a warm spice kick. Set this mixture aside. STEP 4 Season the boiling water with a teaspoon of salt, then add 350g spaghetti. Cook the pasta at a gentle simmer, covered, for around 10 minutes until al dente – tender but still with a pleasant bite. STEP 5 Crush 2 peeled, plump garlic cloves with the flat side of a knife to gently bruise them, releasing their sweet aroma. STEP 6 While the spaghetti cooks, melt 50g unsalted butter in a large frying pan or wok over medium heat. Once melted, add the pancetta along with the bruised garlic cloves. STEP 7 Cook the pancetta and garlic for approximately 5 minutes, stirring frequently until the pancetta turns golden and crisp. The garlic will have imparted its flavor to the butter and meat; remove and discard it using a slotted spoon at this point. STEP 8 Lower the heat beneath the pancetta to a gentle simmer. Using a pasta fork or tongs, lift the cooked spaghetti directly from the water and transfer it to the frying pan with the pancetta. Don't worry if some cooking water comes along — this starchy liquid helps build the sauce. STEP 9 Stir most of the grated cheese into the beaten eggs, reserving a handful for sprinkling over the finished dish. STEP 10 Remove the pan from heat to prevent scrambling. Quickly pour in the egg and cheese mixture, then gently toss the spaghetti with long tongs or a fork, letting the residual heat thicken the sauce into a creamy coating enveloping each strand. STEP 11 Add a few tablespoons of the reserved pasta water as needed to loosen the sauce — it should be luscious and moist, not wet or clumpy. Taste and adjust seasoning with salt if necessary. STEP 12 Serve at once by twisting the spaghetti onto plates using a fork, then garnish with the remaining cheese and a fresh grind of black pepper. If the sauce begins to dry before serving, splash in more warm pasta water to restore that irresistible, glossy texture.