Serves: 2 | Preparation & Cooking Time: 25 min | Easy
1 tbsp Villa Sibianna Extra Virgin Olive Oil
150g pancetta, finely chopped
1 garlic clove, crushed
200g Pastificio Venturino Spaghetti
4 quality egg yolks
50g Parmesan finely grated
Tartuflanghe Extra Virgin Olive Oil with White Truffle
1. Heat the oil gently in a large, shallow pan. Fry the pancetta and garlic for 10 mins, or until the meat is golden and crisp. Remove and discard the garlic clove, then turn off the heat.
2. Bring a large pan of salted water to a simmer and cook the pasta until it’s al dente.
3. Meanwhile, whisk 2 egg yolks in a small bowl with a pinch of salt.
4. Using kitchen tongs, lift the pasta from the water and place in the pancetta pan along with any dripping water. Use a wooden spoon to stir it into the rendered fat.*
5. Working quickly, tip the beaten yolks in with the pasta and stir vigorously. Rinse the yolk bowl out with a little more pasta water and pour that in too. Add most of the parmesan and beat again.**
7. Season with a couple of pinches of ground black pepper and taste for salt.
8. Transfer the pasta to serving dishes, scatter over the remaining parmesan and nestle the last two egg yolks on top. Season them with some salt and pepper, and drizzle over the truffle oil just before serving.
* If the pan looks dry, add a small ladleful of pasta water and mix it in. Keep adding until you see a little pasta water at the bottom of the pan.
**If at any time it’s becoming claggy or starting to scramble, pour in a little more water. If you’ve added too much, stir the pasta over the lowest heat for a few moments. You’re aiming for a smooth sauce that is the consistency of double cream. Season with a couple of pinches of ground black pepper and taste for salt.