Preparation

• Cook the pasta in a big pot filled with salted water.
• Cut the pancetta into small pieces. Attach the blade protection and the butterfly tool and then add the pancetta into the bowl.
• Now add the oil and let it cook for 6 minutes at 120°C without the lid on.
• At the end add the semi-thick cream, the pepper, and the pinch of nutmeg and let it cook for about 5 minutes at 85°C at speed 1.
• When the pasta is ready add some sauce on top, then add one egg yolk and parmesan.