DIRECTIONS
Heat the oil and butter in large frying pan over a medium heat and fry the pancetta for 8 minutes, stirring
occasionally, until golden and crispy. Set aside.
Whisk the eggs and half the cheese in a bowl. Add the parsley and plenty of black pepper. Set aside.
Cook the spaghetti in a large pan of boiling, salted water until al dente. Drain well and tip it back into the same
pan.
Tip the contents of the pancetta pan into the pasta, then pour in the egg mixture. Mix everything together for
30 seconds with a wooden spoon. The heat from the pasta will be sufficient to cook the egg to a creamy
coating.
Season with salt and pepper and serve immediately with the remaining cheese sprinkled on top.