8 egg yolks
125g pancetta, diced
½ cup grated Pecorino cheese
Long pepper – fresh ground
¼ cup finely chopped fresh parsley
Crisp up the pancetta in a cast iron pan. Put it aside in a bowl.
Whisk egg yolks with a ladle of cold water. Set aside
Bring a pot of water to a boil and cooked the pasta as instructed.
Drain the pasta, reserving the cooking water, and put the pasta in the bowl with the egg yolks. Mix, adding small amounts of the reserved cooking water until you've reached your desired consistency.
Add pancetta, cheese and top with long pepper and parsley.