Bacon and Parmesan Pasta
ready in 25 min.
Cook the spaghetti in boiling salted water until al dente.
Put the egg yolks and cream into a bowl, season with salt and ground black pepper and whisk together. Sauté the pancetta in the hot oil in a frying pan until translucent. Add the garlic, fry together briefly and mix through the drained pasta together with 2 tbsp of parmesan. Turn off the heat and stir through the egg and cream mixture.
Arrange on plates and serve scattered with the remaining parmesan.