Method

1. Cook the pasta
   Bring a large pot of salted water to a boil. Cook the spaghetti according to the packet instructions until al dente. Reserve about 1 cup of pasta water before draining.

1. Prepare the pancetta
   While the pasta cooks, heat a frying pan over medium heat. Add the diced pancetta (and garlic clove if using). Cook until the fat has rendered and the pancetta is golden and crisp. Remove the garlic clove if added.

1. Make the sauce base
   In a mixing bowl, whisk together the eggs, grated cheese, and a generous amount of freshly ground black pepper. This should form a thick, creamy mixture.

1. Combine pasta and pancetta
   Add the drained pasta to the pan with the pancetta. Toss well to coat in the rendered fat. Remove from the heat – this is important to prevent scrambling the eggs.

1. Create the creamy sauce
   Pour the egg and cheese mixture over the pasta, tossing quickly and continuously. Add a splash of reserved pasta water, little by little, until you achieve a silky, glossy sauce that coats the spaghetti.

1. Serve and enjoy
   Divide into bowls and finish with extra cheese and black pepper. Serve immediately.