• 4 large egg yolks
• 2/3 cup of Manchego or similar , plus extra to serve
• 8 pieces of good quality, thick cut bacon, pancetta or guanciale (if you can find it)
• 4 portions of GF spaghetti noodles
• 4 cloves of garlic , peeled & chopped
• 1/4 cup of chopped yellow onion
• extra virgin olive oil
• coarse salt
• freshly ground black pepper
• fresh herbs- basil, oregano, parsley and thyme

DIRECTIONS:

Add egg yolks to a bowl with cheese 2 pinches of salt and 6 cracks of pepper.  Set aside

Begin boiling water for pasta with salt and oil

Cook your bacon until the fat is rendered.  Drain and set aside

Drop your pasta in the boiling water

While pasta is boiling add garlic and onion to 3 tablespoons of  the bacon grease and saute until the onion is translucent.  Add more bacon grease if needed. to keep the bottom of the pan thinly covered.

Drain the pasta reserving 1 and 1/2 cups of pasta water.  Toss pasta in pan with onion and garlic, lightly  coating the noodles in bacon grease.

Turn off the heat and add 1 cup of pasta water to the noodles.  Add the egg mixture in a little at a time.  Whisk to incorporate it with the water creating a silky sauce.  It is best to add it on top of the noodles rather than letting it touch the pan so that the yolks do not scramble.  Add more water as needed to maintain a rich sauce that coats a spoon.  The heat of the water, noodles and grease will temper the egg similar to poaching.

Serve immediately.  This is not a dish that holds well. Top with herbs and more cheese.  Salt and Pepper to taste.