Dice the Pancetta into cubes and heat in a large frying pan; once golden and crispy, take the pan off the heat.
Meanwhile, in a large saucepan add 2.5 litres of salted water and bring to a boil. Put in the Tonnarelli and cook until al dente — about 3-4 minutes
While the pasta is cooking, crack two eggs and add 1 yolk from the third egg into a bowl and lightly beat; add 30g of Pecorino and 30g of Parmigiano Reggiano to the beaten eggs and mix well.
Remove the cooked pasta from the saucepan with tongs and transfer to the frying pan with the Pancetta. Make sure that some of the starchy pasta water makes it in — this is an essential ingredient which allows you to make an emulsion.
Stir the egg and cheese mixture into the frying pan with the Tonnarelli and Pancetta. The residual heat from the pan & pasta will cook the eggs. Toss everything together until emulsified. Serve immediately and enjoy!
Buon Appetito and congratulations on your homemade Carbonara!

Please note: The Picture shown is for illustration purposes only. You will receive Fresh Pasta, sauces and Parmesan Cheese to cook in your kitchen.

For allergens, including cereals containing gluten, see ingredients in Bold. Produced in a factory that handles Wheat, Egg, Milk, Nut, Crustacean, Fish, Celery, Mustard and Soy.

Keep refrigerated below 5C.
Once opened consume within 3 days.
Pasta is suitable for Freezing. Freeze on day of purchase and consume within 1 month, cook from frozen.