Ingredients 2 large free-range egg yolks
1 large free-range egg
50 g Parmesan cheese, plus extra to serve
200g pancetta or bacon chopped
200 g spaghetti
1 clove of garlic
extra virgin olive oil
handful chopped parsley, optional
Cook spaghetti in a large pot of boiling water. Reserve 1 cup of cooking water.
Meanwhile combine egg yolks, egg, parmesan, and parsley (if using) in a bowl. Season with pepper and keep aside.
Fry pancetta or bacon in a tablespoon of oil, until crispy. Add crushed garlic stirring. Turn the heat off.
Add cooked spaghetti with reserved cooking water and toss to loosen pasta while adding the egg mixture. Keep tossing and adding more water if needed, so as not to scramble the egg mixture. The pasta should have a glossy texture.