Cook the spaghetti in boiling, salted water.

Meanwhile saute the pancetta until it is cooked then take off the heat.

Whisk the eggs and grated parmesan cheese together until they are combined.

Now, this is the part where you have to act quickly! After you have drained the spaghetti, pour it into the egg mixture and tip the pancetta on top. IMMEDIATELY start stirring it to get the egg to coat the pasta. I use two spoons and toss it as though it's a salad. Do this step OFF THE HEAT.

Serve straight away as it is best eaten while hot (and doesn't reheat well at all). Sprinkle cracked pepper on top for an added kick.

Enjoy that twirling practice!