Step 1: Cook the Pasta. Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve 100ml of the pasta water before draining.

Step 2: Cook the Pancetta. In a frying pan, cook the diced pancetta over medium heat. Add the crushed garlic if using, and cook until the pancetta is crispy and the fat has rendered. Remove the pancetta from the pan and set aside.

Step 3: Prepare the Sauce. In a bowl, whisk together the whole egg, egg yolks, grated Parmesan, and a generous amount of black pepper until smooth.

Step 4: Combine Everything. With the heat off, return the cooked spaghetti to the frying pan (with the pancetta fat). Toss the pasta to coat it in the fat. Add the egg mixture and a splash of the reserved pasta water. Stir quickly to combine, allowing the residual heat to thicken the sauce into a creamy, glossy consistency. Be careful not to scramble the eggs.

Step 5: Add Pancetta and Serve. Stir the crispy pancetta back into the pasta. Plate it up and sprinkle with extra Parmesan and black pepper, if desired. Enjoy!