Prep: 10

Cook: 20 minutes

Makes: 4 servings

14 oz. spaghetti, or Fiesta Fettuccine (approx. two bags)
2 eggs
2 egg yolks
1/2 cup. freshly grated Parmesan cheese (plus extra for serving)
2 tbsp. Extra Virgin Olive Oil
1 oz. butter
2 garlic cloves
7 oz. Pancetta, cut into small pieces

Cook the spaghetti or, for more colour, Fiesta Fettuccine in a large saucepan of boiling water until al dente. Meanwhile, mix the eggs, egg yolks, and parmesan together in a bowl and season lightly with salt and pepper.

Heat the extra virgin olive oil and butter in a large frying pan. Bruise the garlic cloves with the back of a knife and add to the pan with the pancetta. Cook over moderate heat until the pancetta is crisp, discarding the garlic when it becomes golden.

Drain the spaghetti/fettuccine, add to the frying pan and toss well. Remove from the heat and stir in the egg mixture. Serve immediately, topped with parmesan.