Ingredients
4 large free-range egg yolks *2all eggs
50 g Parmigiano reggiano cheese , plus extra to serve
150 g pancetta
200 g dried spaghetti
1 clove of garlic
extra virgin olive oil
Oregano
Preparation:
Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, then mix well with a fork and put to one side.
Cook the spaghetti in a large pan of boiling salted water until al dente.
Cook pancetta and garlic on high heat for 5 minutes
Combine past with pancetta and garlic then add few spoons of water from pasta.
Remove pan from high heat then add sauce and return for 2 minutes on low heat with constant stirring.
Serve with a grating of Parmesan and an extra twist of pepper.
ENJOY!