Yield: 4 Servings

Ingredients

• 6-7 oz best Pancetta you can find
• 1 tbsp Olive Oil
• 6 large free range egg yolks or organic egg yolks
• freshly ground black pepper
• 500 g Spaghetti
• 6 oz Parmigiano-Reggiano, freshly grated, more to taste as you like
• 2 garlic cloves (optional)

Directions

1. Boil water for pasta. Meanwhile, cut Pancetta into small chunks. In a saucepan, add 1 tablespoon of oil. Add Pancetta and slowly render.
2. Mix egg yolks vigorously with a fork, adding 2-3 tablespoons of Parmigiano-Reggiano and plenty of fresh ground black pepper. Set aside.
3. Add pasta to boiling water. Cook al dente according to package.
4. 2-3 minutes before pasta is ready, add garlic to Pancetta.
5. Drain the pasta, reserving 1/2 cup pasta cooking water.
6. Add pasta to pancetta pan and turn up the heat. Add water as needed. Cook for 1-2 minutes until your pasta is cooked.
7. Pour pasta in a bowl. Slowly drizzle the egg yolk mixture onto the warm pasta, tossing while you do so. The pasta will become creamy and delicious!
8. Serve immediately, garnish with grated cheese, if desired, and a few more turns of fresh black pepper.