400g penne pasta
1 tblspn olive oil
200g sliced pancetta, cut into 1cm wide strips
2 cloves garlic, finely chopped
3 eggs, plus one extra egg yolk
100ml thickened cream
2/3 cup freshly grated parmesan
Cook pasta in a large pan of boiling salted water according to the packet 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 seconds, then set pan aside.
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 and pancetta mixtures. Toss to combine - the heat from the pasta will cook the egg slightly and form a creamy sauce.
Serve immediately with extra parmesan.