Ingredients for sauce:
175g pancetta
1 galic clove, finely chopped
1 shallot, finely chopped
1 tbsp olive oil
4 large free range eggs
50mls white wine vinegar
180ml double cream
5 tbsp parmesan cheese, freshly grated
1 tbsp chopped parsley

Ingredients for pasta:
225g 00 pasta flour
3 egg yolks
2 whole eggs
A pasta machine (alternatively you can use dried tagliatelle)


Method:
1. Place the flour in a food processor and turn on.
2. Lightly whisk the eggs and add slowly to the flour. You are looking to achieve a crumb-like texture and may not require all the eggs. Blend for no more than a minute.
3. Remove the mixture and kneed by hand for at least five minutes then rest for 1 hour.
4. Cut four thin slices of pancetta and place between grease proof paper. Place on a baking tray and put another baking tray on top and bake for 8 mins. Leave to air dry for 10 mins.
5. Now roll through your pasta machine to number 1 then put through your tagliatelle cutter or cut into ribbons with a knife. Then leave to rest again for 15 mins before cooking in boiling salted water for 4 mins. Drain.
6. Cut the remaining pancetta into lardons (thick matchsticks) and fry until golden. Drain off the fat then fry the shallots and garlic until they have a little colour. Then add the cream and reduce.
7. To a pan of simmering water, add the vinegar then crack the eggs into a cup and drop in one at a time. They should take about 3 mins (don't let the water drop below simmering).
8. Add the parmesan and parsley to the cream mixture, then add the tagliatelle.
9. To serve, place the pasta in the bowl and place the egg and crisp on top.

Enjoy!