Spaghetti Carbonara

Cook the pasta in salted boiling water until al dente. While it’s cooking, slice the pancetta thinly and then cut it into 3 cm squares. In a non-stick frying pan brown the pancetta, starting with the pan cold, until crisp. Drain the excess fat, but leave the pancetta in the pan. Beat the eggs lightly and mix with the cheese. When the pasta is ready, remove it from the water and transfer it to the pancetta frying pan. Use tongs to do this, don’t drain the pasta. Add the egg-cheese mixture and some spoonfuls of the pasta water. Mix until the egg cooks slightly and emulsify with the water to make a creamy sauce. Season with parsley and pepper and serve.