INGREDIENTS [serves 2]

4 Egg Yolks
40 g Parmigiano Reggiano
1 pinch Sea Salt
1 pinch Cracked Black Pepper
160 g Pancetta
260 g Spaghetti (dried)
2 cloves Garlic
1 splash Extra Virgin Olive Oil

METHOD

1. In a mixing bowl, use a fork to mix egg yolks, finely grated parmesan, and cracked black pepper. Set aside.
2. Cut any hard skin off the pancetta. Set aside skin for sautéing later.
3. Dice remaining pancetta into ½ centimeter cubes. Set aside.
4. Boil large pan of water and add salt. Cook spaghetti in boiling salt water for 7-12 minutes.
5. Rub the pancetta skin all over the base of a medium frying pan then place over medium-high heat.
6. Crush the garlic clove with the palm of your hand, add it to the pan and leave it to flavour the fat for one minute.
7. Stir in the pancetta then cook for 4 minutes or until it starts to crisp up.
8. Remove the garlic from the pan.
9. Drain and add the spaghetti to the pan.
10. Toss the spaghetti, pancetta, and pancetta skin well over the heat so it soaks up the flavour in the pan.
11. Remove the pan from the heat. Add a splash of chicken stock or the salted pasta-water and toss well. Season with pepper, then pour in the egg mixture – the pan will help to cook the egg gently, rather than scrambling it.
12. Serve with a gratin of parmesan and a couple of extra twists of pepper to your liking.