1 tbsp olive oil
1/4lb pancetta or bacon, chopped
2 large garlic cloves, minced
1/3 cup dry, white wine
2 eggs, whisked
1/3 cup grated Parmigiano-Reggiano cheese
1/2 tsp salt
4oz red lentil (LOW CARB) or egg-based spaghetti (or other pasta if you prefer)
Freshly ground black pepper to taste
1/4 cup minced basil or parsley
Chilli flakes to taste (optional)

Make the Sauce
In a large frying pan heat the olive oil and fry the pancetta or bacon for a couple of minutes. Add the garlic and more oil if required. Cook until the pancetta/bacon is browned. Stir in the wine and cook off the alcohol (about 1 minute). Remove from the heat.

In a large serving bowl, beat the eggs with the cheese and the 1/2 tsp salt. Set aside.

Cook the Pasta
Cook the pasta in a large pot of boiling water in accordance with the cooking instructions on the package. When it is still al dente, drain reserving about 1/2 cup of the cooking water.

Assemble the Dish
Working quickly, add the hot pasta to the egg mixture and toss (this will cook the egg). Add cooking water if required to loosen the sauce so it remains velvety. Add the pancetta/bacon mixture, a generous amount of black pepper, the basil/parsley and chilli flakes (if using). Toss again and serve immediately with or without additional Parmesan!

Serves 2