Spaghetti Carbonara

• 14 oz. spaghetti, or fettuccine 
• 2 eggs
• 2 egg yolks
• 1/2 cup. freshly grated Parmesan cheese (plus extra for serving)
• 2 tbsp. Della Terra Extra Virgin Olive Oil
• 1 oz. butter
• 2 garlic cloves 
• 7 oz. Pancetta, cut into small pieces 

Cook the spaghetti or, for more colour,  Fettuccine in a large saucepan of boiling water until al dente. Meanwhile, mix the eggs, egg yolks, and parmesan together in a bowl and season lightly with salt and pepper. 

Heat the extra virgin olive oil and butter in a large frying pan. Bruise the garlic cloves with the back of a knife and add to the pan with the pancetta. Cook over moderate heat until the pancetta is crisp, discarding the garlic when it becomes golden. 

Drain the spaghetti/fettuccine, add to the frying pan and toss well. Remove from the heat and stir in the egg mixture. Serve immediately, topped with parmesan.