Penne with pancetta and coppa

Martinelli's (not so) Secret Recipe

Penne with Pancetta and Coppa

Ingredients
8 oz. Pancetta Thinly sliced
8 oz. Coppa Thinly sliced
4 egg yolks
8 oz. Heavy cream
8 oz. freshly grated parmesan cheese
1 lb. of Penne Pasta

Directions

1. Fry the pancetta until crisp and golden.  Remove from the pan and then fry the coppa in the same pan until crisp only on one side.
2. Whisk the egg yolks and cream with the parsley and three quarters of the parmesan.  Season with black pepper, add three quarters of the pancetta and crumble the coppa.
3. Cook the penne in plenty of salted boiling water until just tender.  Drain and stir in the creamy sauce and mix well.
4. Sprinkle over the remaining cheese, season with more black pepper and top with the remaining pancetta and coppa.
5. Enjoy!