For 3 - 4 people
100 g pancetta or lean bacon
50 g unsalted butter
50 g mature pecorino cheese
50 g parmesan cheese
3 large free range eggs
350 g gluten-free spaghetti (we used barilla)
1 teaspoon sea salt
1/3 teaspoon powdered fenugreek
A twist of pepper
Begin by preparing your ingredients and boiling a large saucepan of water for the spaghetti, adding a teaspoon of salt to the water. Grate the cheeses and then chop the pancetta or bacon having removed any rind or bone. Crack the eggs into a mixing bowl, mix with a whisk and set aside.
Now it is all about the timing. Once the saucepan of water begins to boil, add the spaghetti and use a spoon or pasta spatula to push the pasta under the water. When all the pasta is submerged, boil for 10 minutes.
In a separate heavy bottomed non-stick large saucepan, add the butter and begin to melt this when the spaghetti has 8 minutes to go. By the time you have 5 minutes to go it should all have melted and be hot enough to add the pancetta or bacon, reduce the heat slightly and regularly stir and cook for the final 5 minutes or until the bacon is nicely browned or golden in colour. When the 5 minutes is up, use a pair of tongs or pasta spatula to remove the spaghetti from the once saucepan and add to the saucepan with the bacon/pancetta in. When all the spaghetti is in, re-whisk the eggs then add the fenugreek and 90% of the cheeses mixing this all together then remove the saucepan with the spaghetti from the heat. Add the egg/cheese mix and use the tongs to mix the sauce and spaghetti together, the residual heat will then cook the eggs without scrambling them. If the mix gets too thick, take a dessert spoon of the water in which you cooked the spaghetti in and add this to make it moist again. Add a twist of pepper to a final mix then serve onto plates and use the remaining 10% of the grated cheese to cover the servings.