Put on a large pot of boiling water (roughly 4 litres) and bring is to a raging boil with about 2 tbsp of salt. And cook the pasta to little before al dente. See direction on packet.
On a large frypan with sloping sides on medium heat, add lardons of bacon and fry until golden brown and add in pepper liberally. Then add in garlic and continue until garlic is golden brown.
Add in the pasta and cook then egg slurry (Eggs + Cream + 50 grams Pecorino + 50 grams Parmsan) and reduce to medium low heat, cooking the pasta and sauce to consistency.
Plate up when ready, and garnish with the extra cheese, parsley, pepper and olive oil if required.
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