Method

1. Bring a large saucepan of lightly salted water to the boil.

2. Meanwhile, melt the butter in a large frying pan, add the garlic and sauté for 1-2 minutes, or until golden. Remove the garlic clove and discard.

3. Add the pancetta and walnuts to the pan and sauté for 3-4 minutes, until the pancetta turns a golden-brown colour, taking care not to let the walnuts burn.

4. In a bowl, mix together the beaten egg and single cream.

5. Cook the fusilli according to packet instructions, until al dente, then drain.

6. Add the pasta to the walnut and pancetta mixture, then stir in the egg and cream mixture. Season, to taste, with salt and freshly ground black pepper.

7. Serve immediately in warmed bowls. Finish with freshly grated pecorino cheese and garnish with a couple of thyme leaves (optional).