1. In a large pan fry the pancetta in olive oil, slowly, so that it releases its own fat before becoming crisp. Add some black pepper. 2. Beat the egg yolks with the cream and season with salt and pepper. Add half of the parmesan. 3. Meanwhile, cook the penne (according to package directions) in a large pot of salted boiling water and then drain thoroughly. 4. Combine immediately with the hot pancetta and the oil, and then pour in the cream mixture. Stir to coat each pasta piece; the heat from the hot pasta will cook the egg slightly. 5. Finally add the remaining Parmesan and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
