Classic Carbonara

Ingredients

8 oz

spaghetti

150 g

pancetta

3

Naturegg Omega 3 eggs, egg yolks only

100 g

Parmigiano Reggiano

salt and pepper to taste

Directions

1. In a large pot, bring some salted water to a boil. Add the pasta and cook according to the directions on the packaging.

2. In the meantime, in a large pan, on medium heat, cook your cut up pancetta until it is no longer pink and looks crispy. Set aside.

3. In a bowl, mix together the egg yolks and the Parmigiano Reggiano cheese.

4. Turn the pan back on, on medium-low heat. Once the pasta is cooked, use tongs to take the pasta directly from the pot, without removing the water, and put the pasta in the pan. Reserve the pasta water from the pot for the next step.

5. Pour the yolk and parmesan mixture into the pasta and stir, add in a ladle of pasta water and keep on tossing until evenly creamy.

6. Serve immediately and add salt and pepper to taste.