13 oz. spaghetti
2 eggs, plus 2 egg yolks, ¼ cup cream and 2/3 cup parmesan
2tbsp. olive oil, plus 2tbsp. butter, 2 smashed garlic cloves
400g cubed pancetta
Cook the pasta all dente, or have fresh pasta ready to boil.
In a large serving dish, whisk together eggs, egg yolks, cream and parmesan. Set aside.
In a large frying pan, heat oil and butter and smashed garlic cloves. Add bacon. Cook until bacon is crisp. Discard garlic cloves when they turn golden.
Add drained spaghetti to frying pan, toss with bacon. Remove frying pan from heat, add contents to serving bowl, toss and serve pronto.
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