450g (1lb) dried pass, such as tagliatelle, spaghetti or linguine
Salt and freshly ground black pepper
4 tbsp olive oil
175g (60z) pancetta or cured unsmoked vegan bacon rashers, finely chopped
2 garlic cloves, crushed
5 tbsp eggs
75g (2 1/2 oz) Parmesan cheese, grated plus extra to serve
75g (2 1/2 oz) pecorino cheese, grated plus extra to serve
1 sprig of thyme, leaves only, chopped (optional)
1.Bring a large saucepan of salted water to the boil. Add the pasta and cook for 10 minutes, or until cooked but with some bite.
2.Meanwhile, heat the oil in a large frying pan over a medium heat. Add the pancetta and garlic, and fry, stirring for 5-8 minutes until pancetta is crispy.
3.Beat the eggs and cheese together. Add pepper to taste and the thyme, if using. Drain the pasta and return to the pan. Add the eggs, pancetta and the remaining oil, and stir until pasta is coated. Serve while still hot and sprinkle with the extra cheese and thyme (if using)