My version of Nigella's spaghetti carbonara
Cook spaghetti in boiling, salted water. Meanwhile, dice up small chunks of pancetta or thick, streaky bacon - around 300g. Saute in a little olive oil, till golden. Drain spaghetti, reserving a little of the cooking liquid. Remove pan from heat and stir in spaghetti, coating it nicely with bacon and oil. Beat two eggs and pour over spaghetti (make sure it's off the heat!). Stir like a maniac till it's nice and creamy - add a little cooking liquid from spaghetti if it needs thinning. Throw in a handful of freshly grated parmesan and some freshly ground black pepper and serve. So easy it's almost enough to make you blush... but oh, it tastes soooo good. Make it look pretty by serving it up with the Donna Hay swirl.