200g dried linguine
1 tablespoon of olive oil
2 cloves of Drummond House Garlic, finely sliced
3 large egg yolks
50g grated parmesan, plus extra for serving
Salt and freshly ground black pepper
Put the egg yolks into a bowl then add the grated parmesan and a good grinding of black pepper. Mix well together with a fork.
In a large pot of boiling salted water, cook the linguine for 8-10 minutes until al dente.
Heat the olive oil in a pan and cook the pancetta until just crisp. Add the sliced garlic and cook for another 1-2 minutes until pale golden colour.
Reserving a couple of tablespoons of the cooking water, drain the pasta. Quickly add to the pan and toss together. Remove the pan from the heat and add the egg yolk parmesan mixture. Toss well making sure the linguine is covered with egg and parmesan and add a little of the reserved hot pasta water to loosen it if becomes too thick. The pasta should have a lovely gloss to it. Serve right away with a little more black pepper and parmesan shavings.