PASTA CARBONARA WITH PANCETTA AND SHREDDED SPRING GREENS

SERVES 4

Salt

300g (10½oz) tagliatelle, or long pasta of your choice 3 free-range eggs

50g (1¾oz) Parmesan, grated, plus extra for serving

50g (1¾oz) Pecorino, grated Freshly ground black pepper 2tbsp olive oil

2 fat garlic cloves, peeled and crushed

200g (7oz) smoked pancetta, diced, or bacon lardons

1 head of spring greens, core removed and finely shredded

Bring a large saucepan of salted water to the boil. Add the pasta and cook according to the packet instructions until al dente.

Meanwhile, in a bowl, whisk together the eggs and the

Parmesan and Pecorino cheeses. Add a good grinding of black pepper and set aside.

Heat 1tbsp of the olive oil in a large frying pan. Stir in the garlic and pancetta or bacon lardons and sauté for 3-4 minutes, until golden. Remove to a plate.

Add the remaining olive oil to the same pan and stir in the shredded spring greens. Cook for 2-3 minutes, until just wilted. Return the cooked garlic and pancetta or lardons to the pan and keep the heat on low.

Drain the pasta, reserving some of the water, and add to the spring greens mixture. Remove from the heat and quickly stir the egg and cheese mixture into the hot pasta, using the tongs to lift it all up a few times to make sure it is all coated. Add a couple of tablespoons of the pasta water to make it extra creamy. Serve with extra Parmesan and lots of black pepper.