1) Cook the spaghetti in a large saucepan of boiling water, according to the packet instructions.
2) Finely chop the pig cheek and pancetta and cook in a pan on a medium heat, stirring occasionally until becomes crispy.
3) In a bowl place the egg yolks, eggs, most of the cheese and black truffle paté and mix until combined.
4) When the pasta is 'al dente’, drain and put into the pan with the crispy meat, along with a little bit of pasta water, and cook.
5) Remove from the heat and add the beaten egg mixture and toss quickly until the sauce starts to become creamy. Serve with some more grated cheese and freshly ground black pepper.
