- Preparation and cooking time
- Total time
- Serves 2
- 100g pancetta, (ask for it to be cut in 1cm-thick slices)
- 1 tbsp garlic-infused olive oil, (or use plain olive oil)
- 1, plus 2 yolks eggs
- 70g parmesan, grated
- 225g penne
- STEP 1
Dice the pancetta, then heat the olive oil in a frying pan and fry the pancetta until brown and crisp. Put the egg and egg yolks in a bowl and beat with a fork. Stir in the cheese and add a generous amount of black pepper.
- STEP 2
Meanwhile, cook the pasta following pack instructions until al dente. Remove from the heat. Roughly drain the pasta (this recipe works best if you retain a couple of tablespoons of the cooking water), return to the pan and immediately stir in the eggy cheese mixture along with the pancetta and its cooking fat. Stir well until the pasta is coated in a smooth sauce. Transfer to two warm plates or bowls and serve.