500gm – Pasta of your choice
2 Tblspoon – Olive Oil
250gm – Pancetta cut into strips
5 egg yolks
400ml heavy cream
3/4 cup parmesan cheese – grated
2 tablespoons – flat laf parsely chopped
Put a large pot of water onto the stove to boil for the pasta. Season with salt and add the pasta and cook until “Al dente”.
In another pot add the olive oil and the pancetta and cook until brown and crispy while the pasta is cooking.
Meanwhile in another bowl, combine the egg yolks, cream, parmesan and parsely.
Beat together thoroughly until combined.
Once the pasta is “Al dente” drain and return to the pot off the heat.
Pour the egg yolk mixture over the hot pasta while stirring.
Add the cooked pancetta.
Place the pot over a very low heat on the stove top and continuously stir until the sauce thickens and coats the pasta. Season with salt and pepper.
IMPORTANT – If the heat is too high the yolk mixture will scramble. Be patient with the heat.
Serve with extra parmesan and a little copped parsely if desired.
Awesome meal for when you are in a hurry 🙂