Instructions
Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, no salt need through out whole process, then mix them with a fork and leave it on the side. Slice the pancetta into square bits and set aside.
Using large pan of boiling salted water cook the spaghetti until al dente.
Use thick frying pan adding 2 tablespoon of extra virgin olive oil to it. Add peeled and crushed garlic, to the pan and leave it to flavour the fat for couple of minutes. Stir in the pancetta, then cook for few minutes, or until it starts to brown.
Discard the garlic from the pan, then, reserving some of the cooking water, drain and add the spaghetti. Toss well over the heat so it really soaks up all that lovely flavour, then remove the pan from the heat.
Add a splash of the cooking water and toss well, season with pepper,
Add the al dente spaghetti in the egg and parmesan mixture bowl. Note that the heat from spaghetti and pancetta will help to cook the egg gently, rather than scrambling it. Mix well, adding more cooking water if necessary until it’s lovely and glossy.
Serve immediately on a plate and sprinkling grated parmesan and olive oil onto it.
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