Still trying to perfect this one! Some of my previous attempts resulted in eggs that were a tad scrambled, not smooth and silky. This one was better.

Beat a couple of eggs and add 3/4 cup of grated parmesan. Cook spaghetti in the usual way, in plenty of salted water. Meanwhile, sauté smoked pancetta
cubes until beginning to brown, then add a crushed clove of garlic and cook for a further minute. Remove from the heat. Drain the spaghetti, reserving some
of the cooking liquid. Add the spaghetti to the pancetta and mix, add half a cup of the cooking liquid to the egg/cheese mixture and pour over the spaghetti,
tossing and stirring to combine, cooking the eggs in the residual heat to make a creamy sauce. The secret is to keep stirring while the egg/cheese mixture
thickens and coats the pasta. (You might need to add some more of the cooking liquid if it thickens too much). Add chopped parsley and freshly ground
black pepper, and serve, with extra parmesan if desired. (And please don't use ready grated parmesan, it goes rancid before you can get it home from the
supermarket – get yourself a mouli grater, buy the cheese in wedges and grate your own, it's so much better.)