Spaghetti carbonara

Heat a large frying pan or sauté pan over a medium heat (the pan needs to be big enough to hold the spaghetti when it’s cooked). Add the butter and leave it to melt, then add the pancetta and leave it to cook and crisp up – about 5 minutes.

Add the garlic and chilli flakes, sauté for a further 1 minute, then remove the pan from the heat.

Add the spaghetti to a large pan of salted boiling water and cook it according to pack instructions until al dente.

Just before you drain the spaghetti, reheat the pancetta mixture over a low heat. When the pasta is ready, drain it and add it to the large pan with the pancetta mixture. Add the eggs and the cheese and stir through. Serve immediately – the eggs should still be runny and not fully cooked.

Serve with extra cheese for sprinkling over and a pepper mill of freshly ground black pepper for your guests to help themselves.