Ingredients:

• 100g smoked pancetta/bacon
• 100g Grana Padano, grated
• 3 large eggs
• 300g spaghetti
• 2 garlic cloves, peeled, halved and left whole
• 50g unsalted butter
• Sea salt and freshly ground black pepper

Method:

1. Put a large saucepan of salted water on to boil.
2. Chop the bacon/pancetta in small pieces. 
3. Whisk the eggs in a separate bowl, season and set aside. 
4. When the water is boiling, add the spaghetti and cook for 10 minutes or until al dente.
5. As the spaghetti is cooking, fry the bacon/pancetta with the garlic cloves. Add 50g unsalted butter into a large frying pan and add the bacon/pancetta and garlic once it’s melted. 
6. Allow this to cook for about 5 minutes, until the bacon/pancetta is golden and crispy. Now you can remove the garlic as all the flavour should have cooked through.
7. Keeping the bacon/pancetta cooking on low, lift the cooked pasta out of the water and into the frying pan. 
8. Add most of the cheese to the whisked egg, reserve a handful for later.
9. Turn off the heat on the frying pan and pour the egg mixture over the pasta. Mix everything together with two forks or a pair of tongs until everything is coated. Add some of the pasta water to loosen if needed. 
10. Serve immediately with a handful of cheese across the portions of pasta and season.