Ingredients:
160 gr Spaghetti
2 eggs
45 ml olive oil
50 gr Pancetta or bacon
1 clove of garlic
60 gr of Pecorino cheese
 salt and pepper
 
1. Heat pasta water: Put a large pot of salted water on to boil 
2. Sauté pancetta/bacon and garlic: While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the bacon or pancetta and cook slowly until crispy. Add the garlic (if using) and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl.
3. Beat eggs and half of the cheese: In a small bowl, beat the eggs and mix in about half of the cheese.
4. Cook pasta: Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, at a rolling boil.
5. Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. Toss everything to combine, allowing the pasta to cool just enough so that it doesn't make the eggs curdle when you mix them in.