Bucatini With Pancetta, Cheese and Eggs

This is a wonderfully quick, easy and tasty supper dish, courtesy of the Godfather of Italian cookery, Antonio Carluccio.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 14  ounces bucatini pasta
• 2  ounces butter or 6  tablespoons olive oil
• 4  ounces pancetta or 4  ounces bacon, cut into small strips
• 4  egg yolks
• 1  tablespoon milk
• 1 1⁄2 ounces  grated  pecorino cheese
•  fresh ground black pepper

Directions

1. Cook pasta until al dente.
2. Heat the butter and fry the pancetta until lightly browned; set aside.
3. Lightly beat the egg yolks and the milk in a bowl. Add the cheese. Pour the egg mixture into the bacon and add the pasta.
4. Warm through, but do not cook the eggs. Toss well adding plenty of black pepper.