3 large free-range egg yolks
1 cup Montanari Parmigiano Reggiano cheese, grated (plus extra to serve)
80g Pedrazzoli pancetta, coppa or guanciale, sliced or a piece
300-400g Rustichella bucatini, spaghetti, fettuccini or linguine
2 Tbsp Pons garlic infused extra virgin olive oil or
Pons traditional extra virgin olive oil infused with a clove of garlic
Sal de Añana spring salt
Whisk the egg yolks in a bowl, add the Parmigiano, season with pepper, then mix well with a fork and put to one side. Dice the cured meat. Cook the pasta in a large pot of boiling salted water until al dente. Drain the pasta and reserve 1 cup of the cooking water.
Heat the oil in the pot. Stir in the cured meat, then cook for approx. 4 minutes, or until it starts to turn golden and crisp.
Add the pasta to the pot and quarter cup of the reserved water. Toss well over the heat so it soaks up all that flavour, then remove the pot from the heat.
Season with pepper, then introduce the egg mixture; the pot's heat will gently cook the egg, preventing it from scrambling. Toss again, incorporating additional cooking water as needed until the texture achieves a delightful, glossy consistency.
Serve with a grating of Parmigiano and an extra sprinkle of pepper.