Spaghetti carbonara

Serves 2. Takes 15 mins.

• 2 packs fresh spaghetti
• 2 eggs
• 75g pancetta (1/2 a pack)
• 30g pecorano romano
• 30g parmesan

1. Slice the pancetta into lardon-sized pieces and fry in the wok on low heat to render out the fat.
2. Grate the cheese into a bowl, crack in the eggs, and add a good amount of black pepper; beat together with a fork.
3. Boil the spaghetti in unsalted water for a few minutes until al dente.
4. Transfer the spaghetti to the wok with tongs.
5. Add the eggs and cheese and mix vigorously.
6. Add some pasta water until the sauce has the right consistency.
7. Transfer to plates and top with some parsley for decoration.