Fresh pasta made with a classic egg yolk based sauce and pancetta.
Blanch the pasta in boiling salted water until tender and then drain, reserving about 20ml of the water (this will help to bind the sauce later on). Toss through with a splash of olive oil but do not refresh.
Grate the cheeses.
Pick the parsley leaves and slice.
Cut the pancetta into lardons and fry in a pan with the butter until crispy.
In a large bowl, whisk the yolks and grated cheese,season with salt and pepper.
Add the cooked lardons and chopped parsley.
Add the cooked pasta, and using tongs mix around until evenly distributed.
Adjust the consistancy with the pasta 'stock' and serve immediately.
Twist into a bowl using tongs.
«Lighten the sauce by adding creme fraiche or try adding washed baby spinach to the dish at the last minute and toss through to soften. »