• 150gr chopped pancetta
  • 3 organic egg Yolks
  • 50 gr pecorino cheese, freshly finely greated
  • 350 gr spaghetti pasta
  • 1 spoon extra-virgin olive oil
  • Sea salt and greated black pepper



Heat a frying pan until hot. Add the olive oil and pancetta and cook for 3-5 minutes, or until crisp.
Whisk with a fork the egg yolks and pecorino cheese in a bowl, add salt and black pepper.
Cook the spaghetti in a pan of salted boiling water.
Drain the pasta and put in the fryng pan for a lovely flavour and then add to the cream mixture, stirring continuously until smooth. Do it gentle and don’t scrumble the eggs. Add a little of cooking water if it is to dry.
Serve and enjoy!