Carbonara

The recipe

Instructions

1. 1
   Bring a large pan of well-salted water to the boil and start cooking the pasta.
2. 2
   Crisp the diced pancetta in a dry pan over medium heat for 4-5 minutes until golden. Kill the heat.
3. 3
   Whisk the eggs with most of the grated pecorino and a generous grind of black pepper.
4. 4
   Drain the pasta but reserve a cup of cooking water. Tip the pasta into the pancetta pan, off the heat, and toss for 30 seconds.
5. 5
   Pour over the egg mixture, tossing constantly. Add splashes of pasta water until creamy. Serve with remaining pecorino and more pepper.

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