8 Ingredients:
· 400g spaghetti
· 1 tbsp olive oil
· 200g sliced Primo Gourmet Selection Pancetta, cut into 1cm wide strips
· 2 garlic cloves, finely chopped
· 3 eggs, plus 1 extra yolk
· 100ml thickened cream
· 2/3 cup (50g) freshly grated parmesan
· 2 tbsp chopped flat leaf parsley leaves
2 Method Steps:
· Step 1:
Cook pasta in a large pan of boiling salted water according to the packed instructions. Meanwhile, heat oil in a frypan over medium heat. Cook pancetta, stirring, for 2-3 minutes until beginning to crisp. Add garlic for 30 sec, then set pan aside.
· Step 2:
Place eggs, yolk, cream and parmesan in a bowl. Season, then mix gently with a fork. Drain pasta, then return to pan. Quickly add egg ant pancetta mixtures and parsley. Toss to combine-the heat from the pasta will cook the egg slightly and form a creamy sauce. 
By: Okan Zoumpoul, Fatme Kara Ali, Ayhan Ahmetsik
