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Bring a large saucepan of water to boil. Finely chop the pancetta, remove any rind. Finely grate cheeses and mix them together. Beat the eggs in a medium bowl, season with a little freshly grated black pepper, then set everything aside.
Add 1 tsp salt to the boiling water, add the spaghetti. When the water is boiling again, cover and simmer for 10 minutes until al dente (just cooked).
Crush the garlic with the blade of a knife. While the spaghetti is cooking, fry the pancetta with the garlic. Add the butter into a large wide frying pan or wok. As soon as the butter is melted, tip in the pancetta and garlic. Leave these to cook on a medium heat for about 5 minutes, stir often, until the pancetta is golden and crispy. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
Keep the low heat under the pancetta. When the pasta is ready, drain it and put it in the frying pan with the pancetta. Don't worry if a little water drops in the pan as well (you want this to happen) and don't throw the rest of the pasta water away yet.
Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling later. Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese and, using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn't scramble, and everything is coated. Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don't want it wet, just moist. Season with a little salt, if needed.
Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.
Add oil and salt little if boil
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