Serves 4

• 2 tablespoons of extra-virgin olive oil
• 6 sage leaves
• 2 garlic cloves, bashed
• 150g/5oz guanciale or pancetta, cubed
• 400g/13oz good quality dried spaghetti
• 2 whole eggs and 1 egg yolk
• a handful of Parmesan/Pecorino – about 8 tablespoons, finely grated
• 60g/2¼oz unsalted butter, cubed
• coarse sea salt
• Freshly grated black pepper

Bring a large saucepan of water to the boil and prepare all the ingredients. It helps to have everything ready.

Gentle warm the oil in a large frying pan or skillet and add the sage and garlic. Once the oil is flavoured, add the guanciale or pancetta cubes and fry over a higher heat until golden brown and the delicious fat partially melted. Remove the garlic cloves.

Cook the spaghetti in vigorously boiling salty water.

Beat the eggs and egg yolk together. Add the finely grated cheese and lots of freshly ground black pepper.

Once the spaghetti is al dente, drain. Make sure to reserve a little of the starchy water before doing so.

Return the cooked spaghetti to the hot saucepan and immediately add the cubed butter. Stir to melt the butter and coat the spaghetti strands.

Tip into the pan in which you have the guanciale or pancetta. Stir fry over a medium heat for a few minutes. Let the flavourful oil coat the pasta and disperse the bite sized guanciale or pancetta.

Transfer to a warmed serving dish. Tip in the egg and cheese mix with 3-4 tablespoons of the starchy water. You may need a little more to create a smooth, fluid sauce. Stir to combine. Serve immediately.

Extra parmesan/pecorino to grate over is lovely. Buon appetito.