INGREDIENTS:

• 500g spaghetti
• 4 eggs
• 220g pancetta, diced
• 1 cup Parmesan, grated
• ½ cup frozen peas (optional)
• Freshly cracked black pepper
• Salt

METHOD:

1. Bring 5-6 litres of salted water to a boil. Add the spaghetti and cook until al dente, as per the pack instructions. Reserve ½ cup of the water, then drain.
2. Heat a 26cm Skillet over medium heat for 4-5 minutes. Add the pancetta and cook until crispy, 3 minutes. Turn off the heat.
3. Separately, whisk the eggs and the cheese together in a small bowl.
4. Turn the skillet back on to medium and add ¼ cup of reserved pasta water and peas. Add the spaghetti to the pan and toss.
5. Remove the skillet from the heat and add the egg mixture. Stir quickly until the eggs begin to thicken the sauce. Add more reserve pasta water as desired.
6. Season with cracked black pepper and salt. Serve immediately.