ingredienti

3 large egg yolks

Exrta virgin olive oil

40gr parmeasan cheese + extra to serve

1 clove of garlic , peeled

150gr neroni cubetti pancetta affumicata

method

Cook the egg yolks in a bowl , finely grated in the parmeasan cheese . Season with pepper , then mix well with a fork to put one side . cook the spagetti into a large boiling salted water until al dente , then mix with a fork to one side.

Meanwhile rub the pancetta skin . if you have any all over the base of a medium frying pan then place over a medium heat . crush the garlic clove with the palm of uour hand .

Add it to the pan and leave it to flavour the fat for a minute . stir in the pancetta then cook for 4 minutes or until it starts to crisp up .

Pick out the garlic from the pan reserving some of the cooking water , drain and add the spagetti . Toss over the heat it really soaked up that lovely flovour then remove it from the heat .ADd a splash of the cooking water and toss well with pepper and pour in the egg mixture and scrambled it . Toss well adding cooking water until it’s lovely and glossy . serve with a grated of parmeasan and extra twist of pepper .

• Uncategorized