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Colin's Sophia Loren Spaghetti

    Ingredients

    210g Guanciale (or smoked pancetta) cut into chunks
    50g pecorino cheese
    50g parmesan
    3 large eggs
    225g spaghetti
    3 decent garlic cloves, peeled and left whole
    sea salt and freshly ground black pepper

    Method

    Put a pan of salted water on to boil.
    Cut the Guanciale into small chucks having first removed any rind. If you’re using ready prepared pancetta you can skip this step.
    Grate the pecorino and parmesan and mix them together.
    Beat the 3 large eggs and season with black pepper. Set everything aside.
    Put the spaghetti in the boiling water and, when the water comes back to the boil, cook for 10 minutes.
    Carefully squish the garlic cloves with the blade of a knife, just to bruise it.
    While the spaghetti is cooking, fry the Guanciale with the garlic for about 5 minutes on a medium heat. The fat from the ham will be sufficient for the frying.
    When the is golden the garlic will have imparted its flavour so scoop the cloves out and discard them.
    Switch the heat under the pan to low.
    When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the ham with about three tablespoons of the pasta water.
    Mix the cheese in with the eggs then take the pan off the heat and quickly pour in the eggy cheese. Lift and stir the spaghetti constantly to get an even coating on every strand and to avoid it scrambling.
    Serve it up with a delicious, fat red. I don’t care for white with any kind of Italian cooking.