INGREDIENTS
250g penne pasta
3 free range egg yolks
6oz parmesan
6oz diced pancetta
6 tbsp chopped flat parsley
100ml double cream
Virgin olive oil
Maldon salt
Freshly ground black pepper
Recipe continues
METHOD
Place the pancetta in a frying pan in a little olive oil and fry until nice and crisp.
In a large pan of boiling salted water place the pasta and bring to the boil. Simmer for 10-12 minutes until soft.
While the pasta is cooking mix the egg yolks and cream in a bowl with the freshly grated parmesan. Season the mixture well and add the chopped herbs. Drain the pasta and quickly add to the bowl with a little olive oil and seasoning.
Mix the pasta through the mixture and serve in a bowl with some parmesan shavings and ground black pepper on the top.