3 egg yolks, room temperature
1/2 c. Parmesan cheese
salt and pepper
2 cloves minced garlic
pinch of red pepper flakes (optional)
2 tbs. olive oil
1/4 lb. pancetta, or bacon diced
1 lb. spaghetti

Beat egg yolks, set aside. Bring large pot of water to a boil, add salt. In a large frying pan, sauté pancetta in olive oil until crisp, about 5 minutes. Remove with slotted spoon.

Meanwhile, cook pasta according to directions until barely al denté. Sauté garlic in same frying pan 1-2 minutes, don't brown. Add drained pasta to garlic. Turn off heat.

Sprinkle red pepper flakes in, if desired, and pancetta. Pour eggs over pasta, and toss immediately until completely combined. Toss with Parmesan until combined.

Serve with extra cheese.

Submitted by: Amy Huron