Dinner

Bring a large saucepan of water to a boil
Remove rind and finely chop the pancetta and grate the pecorino
Beat the eggs in a medium bowl and season with freshly grated black pepper, then set aside
Add salt to the boiling water and cook the spaghetti until al dente
Bruise the peeled garlic cloves with the blade of a knife
Fry the pancetta with the garlic in melted butter in a large frying pan
Cook until the pancetta is golden and crisp, then remove and discard the garlic
When the pasta is ready, transfer the spaghetti to the pan with the pancetta, reserving some pasta water
Mix most of the grated pecorino into the beaten eggs, keeping a small handful back
Remove the pan from the heat and quickly pour in the egg-and-cheese mixture, tossing the spaghetti to coat without scrambling
Add several tablespoons of reserved pasta water to loosen the sauce and season with salt if needed
Twist the pasta onto serving plates and sprinkle with the remaining pecorino and a grating of black pepper, then serve immediately