Serves 2 | 25 minutes

This classic Roman dish exemplifies the delicious simplicity of Italian cuisine combining a creamy sauce and crispy bacon.

½ lb. (227 grams) Bucatini Pasta (or your favorite pasta)
½ cup (118 mL) Pasta Water, reserved from cooking the pasta
¼ lb (114 grams) Pancetta (if unavailable, use bacon)
¾ cup (21 grams) Parmesan, grated
4 Egg Yolks
¼ cup (55 mL) Heavy Cream
¾ tsp (2.25 grams) Kosher Salt
12 turns Black Pepper
1 Tbsp (5 grams) Parsley Leaves, finely chopped
Lemon Juice (as needed)



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