Recipe by Maurizio of Marche Food Ltd.
Preparation: 15 min Cooking 20 min
- 25 g of butter
- 100 g pancetta, diced
- 1 clove of garlic
- 350 g spaghetti
- 2 eggs, beaten
- 40 g Parmesan cheese, freshly grated
- 40 g Pecorino cheese, freshly grated
- Salt and pepper (I like it with loads of black 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 pasta. Add the remaining cheese, mix again and serve.