1 tablespoon olive oil
100g sliced pancetta, cut into thin strips
2 garlic cloves, crushed
400g fettuccine (fresh is nice)
150ml pure pouring cream
ground black pepper
½ cup pecorino cheese, grated
½ cup parmesan cheese, grated
2 tablespoons chopped parsley
extra grated pecorino and parmesan cheeses to garnish
Heat the oil and butter in a frypan over medium heat. Add the chopped pancetta and cook for 4-5 minutes, or until pancetta starts to become crisp. Stir in the crushed garlic, then remove from heat and place to one side.
Meanwhile cook the pasta in a large saucepan of boiling water, as per packet instructions.
In a bowl beat the eggs and cream together, adding ground black pepper to season.
Once cooked, drain pasta saving half a cup of the cooking water. Return pasta to saucepan with reserved water (do not return to heat). Quickly add the pancetta to the egg mixture, then pour over the pasta, stirring gently to combine. Add the two cheeses and parsley, and continue stirring until cheeses have melted. The heat from the pasta should cook the egg mixture and melt the cheeses.
Serve topped with extra grated cheese.
*Pecorino cheese and pancetta can be purchased from most supermarkets. Spaghetti can be used instead of fettuccine.