200g Smoked Pancetta Diced
10 Medium Brown Onions
500g Pasta of Choice
Olive Oil
4 Large Garlic Cloves
75g Parmesan
75g Extra Mature Cheddar
3 Large Very High Quality Eggs - Yolks Separated.
Salt
Black Pepper
Stage 1 - Cook the Pancetta and Onions
Add glug of olive oil to a large pan. Add the diced pancetta and fry until crispy. Set aside in a bowl for later.
Dice the onions and add to the same pan, mince and add the garlic. Add a good pinch of salt. Cook on a very low heat for approx 2-3 hours stirring regularly. They should be dark brown and caramelised. Once 95% cooked start stage 2 and leave them on a low heat.
Stage 2 - Pasta and Sauce
In a large bowl add the eggs yolks, black pepper and all the cheese grated finely. Mix with a fork to create a paste.
In a large deep pan add water to 75% level, add a good amount of salt (like sea water). Bring to a rolling boil. Add the pasta and cook until al dente.
Drain the pasta reserving a mug of the pasta water. Immediately transfer the pasta to the large bowl containing the egg and cheese. Stir until the paste has become a sauce and covered all the pasta, you may need to add some of the reserved pasta water to losoen the sauce. Add the onions and mix well. Serve with the crispy pancetta on top.