Penne alla Carbonara

• 200 g (7 oz) pancetta, cut into matchsticks
• 1 tablespoon olive oil

In a large pan fry the pancetta in the olive oil slowly, so that it releases its own fat before becoming crisp. Add some black pepper.

Beat the egg yolks with the cream and season with salt and pepper. Add half the Parmesan.

Meanwhile, cook the penne in a generous amount of boiling salted water, then drain thoroughly. Combine immediately with the hot pancetta and the oil, and th