Cranswick | Oak Smoked Crispy Pancetta

Ingredients

• 180g British dry cured thinly sliced pancetta, air dried and smoked
• Table salt
• 500g spaghetti
• 1 tbsp olive oil
• 4 cloves of garlic, peeled and finely chopped
• 3 large free range eggs
• 100ml double cream
• 50g parmesan, finely grated
• 25g pecorino, finely grated
• 10g fresh parsley, finely chopped
• 100g wild rocket
• 50g parmesan, shaved with a peeler
• Sea salt and cracked black pepper
• 1/2 tbsp extra virgin olive oil