Spaghetti with Pancetta and Egg

Ingredients

• 500 g spaghetti (or linguine)
• Salt
• 150 g pancetta
• 1 tbsp Olive Oil
• 1 Garlic clove
• 6 fresh egg yolks
• 120 g grated parmesan cheese
• black pepper (freshly ground)

Instructions

1. 1.

   Cook the spaghetti in salted water until al dente.

2. 2.

   Dice the pancetta and fry it crisp in hot olive oil. Peel and crush the garlic, then add it to the pan. Remove from heat. Whisk the egg yolks with Parmesan in a bowl, seasoning with salt and pepper.

3. 3.

   Lift the noodles with tongs from the cooking water and combine them with the pancetta. Stir in the egg‑parmesan mixture, adding a splash of pasta water if desired for creaminess.

4. 4.

   Serve on warmed plates.