• 120 g pancetta (diced, about 1-1½cm)
  • 300 g spaghetti
  • 4 egg yolks
  • freshly ground black pepper
  • 90 g freshly grated pecorino romano cheese
  • 1 tblsp olive oil, extra virgin
  • salt, to taste
  • basil for garnishing


  • Cook the spaghetti according to the instructions in plenty of salted, boiling water. (Remember to keep the pasta cooking liquid).
  • In the meantime, fry off the pancetta in a large, deep frying pan, until golden.
  • Lightly whisk the egg yolks and pepper. Add a large ladleful of the pasta cooking liquid (about 240ml) to the egg yolks and mix quickly.
  • Tip the cooked spaghetti into pan with the pancetta and toss in the eggs and pecorino cheese.
  • Add some of the pasta cooking water to thin as required.
  • Stir, check the seasoning, garnish with basil and serve immediately.