Ingredients

• 1 tbsp extra virgin olive oil
• 300g/11oz pancetta
• sliced
• 3 free-range egg yolks
• 50g/1¾oz parmesan
• grated
• plus extra for serving
• 100ml/3½fl oz double cream
• salt and freshly ground black pepper
• 350g/12oz fresh penne pasta
• 3 tbsp chopped fresh flatleaf parsley

Directions

• Heat a frying pan until hot. Add the olive oil and pancetta and cook for 3-5 minutes
• or until crisp. Remove the pancetta from the pan and set aside to drain on kitchen paper.
• Whisk the egg yolks
• parmesan and cream in a bowl and season
• to taste
• with salt and freshly ground black pepper.
• Cook the penne according to pack instructions in a pan of salted boiling water.
• Drain the pasta and add it to the cream mixture
• stirring continuously until smooth. Add the pancetta and parsley and stir until well combined.
• To serve
• spoon pasta into warmed bowls and sprinkle with a little extra parmesan.