Spaghetti Carbonara

Method

1. Slice the pork cheek (or pancetta) into small strips and brown them in a pan over very low heat, so that they end up slightly crispy but without drying out.
2. Beat the eggs with a fork in a large bowl (which will be used to serve the pasta) along with the grated cheeses and a generous amount of freshly ground pepper, until you get a creamy consistency.
3. Cook the spaghetti in salted boiling water according to the pack instructions. Reserve a mug of cooking water before draining. Immediately add the hot pasta to the bowl of eggs, cheese and pepper and toss thoroughly, away from direct heat.
4. Add the hot pork cheek or pancetta and toss again. Add a little reserved pasta water at a time until the sauce coats the spaghetti.
5. Keep tossing away from direct heat so the sauce becomes creamy rather than scrambling the eggs.
6. When serving out, you can add more grated cheese and more pepper.