Ingredients

Steps

• Heat 15ml olive oil in a frying pan and cook 300g pancetta until crisp.
• Drain the pancetta on kitchen paper and set aside.
• Whisk egg yolks, 50g parmesan, and 100ml cream in a bowl and season.
• Boil 350g fresh penne in salted water according to package instructions.
• Drain the pasta and stir it into the cream mixture until smooth.
• Stir in the cooked pancetta and 3 tbsp chopped parsley.
• Serve in warm bowls topped with extra parmesan.