100% Organic Extravirgin Olive Oil
1 lb - 450 g Pasta
9 oz - 250 g Diced Pancetta or Bacon
4 Egg Yolks
2 oz - 50 g Parmigiano Reggiano Cheese
In a pan with extravirgin olive oil fry pancetta until golden.
In a pot with boiling salted water cook pasta then drain it.
In a bowl mix egg yolks then season with salt and black pepper then pour a little bit of water cooking and stir well.
In the pan stir pasta and pancetta then add egg yolks and cook for 1 min.
Sprinkle with parmigiano cheese.