Lunchtime spaghetti

Now that I have sort of semi-retired, we needed some lunchtime ideas, as sandwiches can get a bit boring.
Martin, who always likes to be creative, found this carbonara recipe.
He uses pancetta, but you could use bacon lardons as long as they are crispy.
We like a quick meal, that we can eat while we watch ‘Bargain Hunt’! See, this is what semi-retired people do!
I don’t like all the ‘hunting bit’ but do like the auctions at the end.
Mind you, some of the stuff that they choose has to be seen to be believed!
The other week, they had this brown and orange mid to late-Seventies tray.
Martin said: ‘I can’t believe anyone would have had one of those’.
I said in a very small voice: ‘I had one when I was married before!’
I think Martin was even more shocked when it made a profit! I wish I had kept it now!
I am convinced that the ‘Expert’ has had a scout around before the contestants get there, as there is so much stuff they could choose from! And even then, the experts get it wrong!
Anyway, it provides an entertaining backdrop to our lunch!

Ingredients
5L Water
Pinch salt
300g Spaghetti
150g Pancetta
200g Pecorino cheese
4 eggs
Pepper

Method
Boil the water to cook the pasta in a large pot, it should be al dente
Cut the pancetta into thin strips
Fry in a large pan over a medium heat
Let the pancetta simmer and crisp up very gently
Whisk the eggs in a large bowl then add to the pancetta
Add the pecorino cheese and lots of pepper before mixing it together really well
Once the pasta has boiled, using a set of tongs, take out from the boiling water and add straight to the pan, making sure small drops of the water mix into the pan too.
Turn off the heat, so the pasta and pancetta stop cooking.
Using the ladle, get a full scoop of pasta water out of the pot and add it to the egg and cheese cream, then mix through well using a fork.
Now, turn the ring back on a low heat, add some pasta water to the pan, pour the cream over the top, then mix it through using your tongs – be gentle, but fast! Let it cook through but don’t let the eggs scramble or you will end up with a frittata!
Keep mixing the cream through until it just starts to thicken, stir it through and then serve.