Ingredients

Method

  1. Put a large pan of salted water on to boil for the pasta. Cut the pancetta into 1 x 1.5cm inch cubes and chuck them in your frying pan with a dollop of olive oil. Then add onions. Cook until a little crispy.
    Mmm. Mmmmmmeat!
    Chop chop!
    Sizzle sizzle
  2. Then in a large bowl that will fit the pasta later, beat the eggs and cream. Add in a healthy portion of olive oil - about 3 big glugs will do it. Mix in the parmesan cheese and pepper.
    Whisk!
    Grate!
    Sprinkle!
  3. You want your pasta al dente so make sure it comes off before it is cooked (around about 2 minutes before what's stated on the packet). Reserve some of the salty pasta water (about a cup's worth - this will be mixed in later). Strain pasta, run cold water over it until cold. Mix pasta into your egg bowl mixture so it's covered in the stuff.
    Mix it up
  4. Cook the whole thing stirring through for about 3-4 minutes on a medium heat. Grind over some more pepper, serve up, grab a glass of wine and DIG IN!

Buon Appetito!