• 2 tablespoons olive oil
• 3 cloves of garlic, peeled and bruised
  with the blade of a knife
• 30 (1 oz) butter
• 175g (6 oz) sliced bacon (or thick cut pancetta, cut
  into (¼ inch) strips)
• 2 tablespoons white wine (optional)
• 3 egg yolks, at room temperature
• 60g (2 oz) freshly grated parmesan cheese
• 30g (1 oz) freshly grated pecorino cheese
• 150ml (5 fl oz) cream
• Salt and freshly ground black pepper
• 500g (1lb 2oz) spaghetti or spaghettini

Heat the oil in a frying pan. Gently fry the garlic until it reaches a deep golden colour on both sides, then remove it from the pan and discard. Add the butter and pancetta and fry until it starts to become crisp. Pour in the wine, if using, and boil rapidly to evaporate. Stir in the cream and remove from the heat.

Cook the spaghetti in plenty of boiling salted water until "al dente". While they are cooking beat the egg yolks and cheese together in a bowl and season with salt and pepper. When the spaghetti are cooked, reheat the bacon mixture, drain the spaghetti and transfer to a warmed serving bowl. Add the bacon mixture and toss it with the spaghetti. Then pour over the egg mixture and toss all together until the spaghetti are well coated.

Serve immediately with extra parmesan cheese.