- 5 medium egg yolks
- 75g Pecorino Romano or Parmesan, finely grated
- 3tbsp extra virgin olive oil
- 130g diced pancetta
- 350g Barilla Spaghetti
In a bowl, beat the egg yolks with 1/3 of the grated cheese.
Heat the oil in a large frying pan over a medium heat. Add the pancetta and fry for a few minutes until lightly browned.
Meanwhile, cook the pasta in a large pan of water according to pack instructions. Drain, reserving some of the cooking water, and add the pasta to the frying pan with the pancetta.
Remove the pan from the heat, add the beaten egg yolks and a few tbsps of pasta water, stirring constantly, for about 30 seconds.
Add the remaining cheese and mix well.
Serve immediately with freshly ground black pepper.