Spaghetti Carbonara

400g spaghetti 1 tbs olive oil 200g sliced flat pancetta (see note), cut into 1cm-wide strips 2 garlic cloves, finely chopped 3 eggs, plus 1 extra yolk 100ml thickened cream 2/3 cup (50g) freshly grated parmesan, plus extra to serve 2 tbs chopped flat-leaf parsley leaves Cook pasta in a large pan of boiling salted water according to the packet instructions. Meanwhile, heat oil in a frypan over medium heat. Cook pancetta, stirring, for 2-3 minutes until beginning to crisp. Add garlic for 30 seconds, then set pan aside. Place eggs, yolk, cream and parmesan in a bowl. Season, then mix gently with a fork. Drain pasta, then return to pan. Quickly add egg and pancetta mixtures and parsley. Toss to combine - the heat from the pasta will cook the egg slightly and form a creamysauce. Serve immediately with extra parmesan.

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