Classic carbonara

Half fill a large saucepan with water, cover and bring to boil. Add the spaghetti and as it begins to soften, push down into the water with a spoon. Return to boil and cook, uncovered, for 10 mins, stirring occasionally.

Meanwhile, in a large, deep non-stick frying pan, fry the pancetta over a medium heat (without oil), until lightly browned, stirring regularly.

Mix the grated Parmesan, egg yolks, whole egg and lots of freshly ground black pepper in a bowl until thoroughly combined, thick and creamy.

Drain the cooked pasta into a colander over a large bowl, reserving the pasta cooking water. Carefully pour 200ml of the cooking water into a heatproof measuring jug. Tip the pasta into the frying pan with the pancetta and toss together using tongs or two wooden spoons until well combined. Remove from the heat.

Pour the egg mixture into the frying pan, add half the reserved water and toss thoroughly with the pasta and pancetta. Return to a low heat, add the remaining water and toss together for about 60 secs, or until the pasta is creamy-looking and the sauce is hot. Do not allow to overheat or the eggs will look grainy and begin to scramble.

Divide between warmed bowls, adding an extra splash of hot water just before serving if needed. Serve sprinkled with extra Parmesan and ground black pepper.