Heat the oil in a frying pan over a medium heat, add the crushed garlic and pancetta and sauté for about 6–8 minutes or until starting to crisp. The garlic has now imparted its flavour, so remove it and discard. Remove the pancetta from the frying pan and cool on a paper towel. Meanwhile, bring a large saucepan of salted water to the boil and cook the spaghetti until just al dente. Beat the eggs with the balsamic vinegar and black pepper in a bowl. Drain the pasta, reserving a few spoonfuls of the cooking water. Place the drained pasta back in the saucepan and allow to cool for 3 minutes. Add the egg mixture and some reserved water, if necessary, to form a sauce (the heat will cook the eggs without scrambling them). Dress with lots of black pepper and serve in bowls, topped with the crispy pancetta and shaved Parmigiano or pecorino. SIMON SAYS: Timing is everything with this recipe. By allowing the spaghetti to cool slightly after cooking, prior to adding the egg mixture, you will ensure you have a delicious creamy sauce as opposed to a scrambled egg sauce!