Finely grate the parmesan.

Cut the pancetta into 1 cm cubes.

Fit the Spiral dough tool to the machine.

Sprinkle the tray with semolina.

Add Ingredients 1 (flours, salt, egg) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed 4 for about 3 minutes.

Add 1 tsp of water if the dough is too dry and mix again.

Remove the dough and bring together by hand.

Knead until smooth.

Divide the dough in two and wrap in plastic wrap.

Leave to rest for 15 minutes.

Fit the Italian pasta maker attachment to the machine.

Shape the dough into a flat disc.

Pass through the roller on setting 1.

Pass through again until the dough is smooth.

Repeat this process, gradually changing the settings up to 5.

Remove the pasta maker attachment and fit the spaghetti attachment.

Cut the pasta sheet to 20 cm lengths.

Pass through the spaghetti attachment.

Place on the tray.

Sprinkle with Ingredients 2 (semolina) to prevent sticking.

Let dry out for 30 minutes.

Add Ingredients 3 (egg, cheese, seasoning) into a medium bowl.

Mix until combined.

Add Ingredients 4 (oil) into the frying pan.

Heat over a medium high heat.

Add Ingredients 5 (pancetta, garlic) into the frying pan.

Cook over a medium high heat for 5 minutes or until the meat is browned.

Remove from the heat and discard the garlic.

Add Ingredients 6 (water, salt) into the saucepan.

Bring to a light boil.

Add 350 g of spaghetti to the saucepan.

Cook for 3 minutes until al dente.

Drain the pasta.

Add to the egg mixture.

Add the pancetta.

Toss through until the sauce is creamy.

Serve.

You can keep the leftover uncooked pasta covered in the fridge for 24 hours.