The quickest pasta ever: simply whisk together grated cheese, eggs and pancetta, mix with piping hot spaghetti and you’re done
4 eggs, lightly beaten
200g pancetta, chopped
200g Parmigiano Reggiano, grated
100g Pecorino Romano, grated
5ml (1 tsp) black pepper
1) Bring a large saucepan of salted water to the boil and cook the spaghetti until al dente.
2) When the pasta is almost cooked, combine all of the remaining ingredients in a mixing bowl, whisking to combine.
3) Drain the spaghetti, reserving some of the cooking water, and pour the egg and cheese mixture over the pasta, adding a splash of the hot water. Stir vigorously, until the pasta is coated in a creamy sauce. Serve with a grinding of black pepper.