450g of Linguini or Spaghetti Pasta

4 thick slices of Pancetta (about 1 cup, diced)

1 cup flat leaf parsley, chopped

4 Egg Yolks (preferably organic)

¼ cup of olive oil

2 garlic cloves, whole (optional)

1 teaspoon sea salt

Black pepper to taste

Chili Flakes, optional

½ cup of Parmesan Cheese (+ more for topping)


Heat a large pot of salted water

*Reserve 1 mug full of starchy water before draining pasta*

Meanwhile, using a medium size frying pan, heat up the oil and add the garlic, cook for 2 minutes then add the pancetta to the pan, cook until crisp, being careful not to burn the garlic

Add parsley to the pan, stir well to combine.  Turn heat down to low and put aside

In a medium size mixing bowl, add the egg yolks, black pepper and cheese, mixing well with a whisk

Once the salted pot of water comes to a boil, add your pasta, stirring often, till pasta is al dente, usually 1 min. less than package directions

Drain pasta and place back into the pot on the stove with heat turned off

Add the hot pancetta mixture with a mug of reserved hot starchy water, mix well to combine with tongs.  Now add the egg mixture, coating the pasta well, tongs work best for this and for serving.

Tip:        You can add chili flakes or fresh hot peppers for an extra boost of flavour

Must be eaten right away for best flavour!