Bring a pot of seasoned water to boil.
Add the pasta and cook until all dente.
Meanwhile, heat the olive oil in a pan. Cut the panchetta in to pieces and then add to the pan to cook until crispy.
In a small bowl, beat the egg yolks and pecorino cheese together seasoning with a bit of salt and pepper.
Once the pasta is cooked, drain, retaining some of the water. Add the pasta to the panchetta along with some of the water and mix well.
Remove from the heat and then stir in the egg mixture. Serve immediately.
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