* 400 g (14 oz) dried spaghetti
* 175 g (6¼ oz) piece Smoked Pancetta with the rind removed or of course, Home smoked bacon!
* 2 tablespoons Extra virgin olive oil
* 3 Garlic cloves, peeled and crushed
* A good handful of Parsley, stalks removed and finely chopped
* 3 large free-range Eggs, beaten
* 50 g (1¾ oz) Pecorino sardo, finely Grated
* Sea salt and Freshly ground black pepper

===Method===
* Boil 4.5 Litres (8 Pints) of water in a large pot and add 2 teaspoons of Sea salt
* Add the spaghetti and cook for ten minutes - timed once it returns to the Boil
* Meanwhile, cut the Pancetta into bite-size pieces
* Heat a large Frying pan or Wok over a medium-high heat, add the Oil and Pancetta and Fry for a few minutes
* Add the Garlic and Parsley and cook for long enough to colour the Garlic, being careful not to burn it. Set aside
* Drain the spaghetti then pour into the Frying pan with the Pancetta, Garlic, Parsley and a little splash of Olive oil
* Stir in the beaten Eggs and half of the Grated Cheese and mix together well
* Season with a little Salt and Black pepper

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