|8 oz (225 g) dried spaghetti|
| 5 oz (150 g) sliced smoked pancetta or good baconFine chopped onion.
Some garlic , chopped.
|2 large eggs, plus 2 extra yolks|
|4 tablespoons Pecorino Romano, finely grated, plus extra to serve|
|4 tablespoons double cream|
|little olive oil|
| freshly milled black pepperHand full of Peas
First of all, cook the pasta for 8-10 minutes in boiling salted water to which 1 teaspoon of olive oil and peas ( its ok from frozen ) have been added. Meanwhile, heat a frying pan and fry the pancetta , onion and garlic in a little extra oil
Next, whisk the eggs, yolks and cream in a bowl and season generously with black pepper then whisk in the cheese. When the pasta is cooked, drain it quickly in a colander, leaving a little of the moisture still clinging. Now quickly return it to the saucepan and add the pancetta and any oil in the pan, along with the egg and cream mixture. Stir very thoroughly, so that everything gets a good coating – what happens is that the liquid egg cooks briefly as it comes into contact with the hot pasta.
Serve the pasta on really hot deep plates with some extra grated Pecorino.