A graphic in dark blue with outlines of a cooking pot and a chopping board with knife and vegetables.


With Jules




  • 60g uncooked pasta per portion
  • 75g Parmesan finely grated for the pasta and extra for serving
  • 2 small cloves garlic, finely chopped
  • 4 egg yolks
  • 75g Pancetta cut into lardons
  • Fresh coarse-ground black pepper


  • Get all the prep done, including mixing the 75g Parmesan with 4 egg yolks – this dish won’t take long once you get going.
  • Cook the pasta in plenty of boiling salted water.
  • Meanwhile, cook the Pancetta in a large frying pan until crispy; drain off the fat and reserve for later, keep the Pancetta warm. Reuse the frying pan later too.
  • When the pasta is cooked, reserve some of the pasta water for the sauce and keep warm then drain the pasta.
  • Add the pasta, Pancetta fat and the garlic to the frying pan, heat through gently. Then quickly stir in the Parmesan/egg yolk mixture and a little of the reserved pasta cooking water; turn up the heat slightly to create a smooth sauce – do not boil! It will scramble the eggs. Mix in the cooked Pancetta and black pepper, divide between serving dishes then sprinkle with Parmesan and serve.