Penne Alla Carbonara

Directions

1. 1
   In a large pan fry the pancetta in olive oil, slowly, so that it releases its own fat before becoming crisp. Add some black pepper.
2. 2
   Beat the egg yolks with the cream and season with salt and pepper. Add half of the parmesan.
3. 3
   Meanwhile, cook the penne (according to package directions) in a large pot of salted boiling water and then drain thoroughly.
4. 4
   Combine immediately with the hot pancetta and the oil, and then pour in the cream mixture. Stir to coat each pasta piece; the heat from the hot pasta will cook the egg slightly.
5. 5
   Finally add the remaining Parmesan and serve.