Instructions: In a large pan fry the pancetta in the olive oil slowly so that it releases its own fat before becoming crisp.

Add some black pepper.

Beat the egg yolks with the cream and season with salt and pepper.

Add half the Parmesan.

Meanwhile cook the penne in a generous amount of boiling salted water then drain thoroughly.

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 pasta will cook the egg slightly.

Finally add the remaining parmesan and serve.

Variation:
Asparagus: instead of the pancetta cut 675g blanched asparagus into short pieces and fry briefly in oil with a handful of basil leaves. Add to the pasta before combining with the egg sauce.

Serves 6

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