320g pasta (preferably a macaroni) 
3 egg yolks
1 whole egg
½ bunch parsley (cleaned)
100g pancetta
15g minced garlic
30g minced onions 
Olive oil
150g grated parmesan 
10g cracked black pepper 


In a deep pot boil salted water. While the water comes to a boil, in a small bowl whisk egg yolks and whole eggs together and set aside. Rough chop parsley and set aside. Cut pancetta into small bite size pieces and set aside.

Once water is boiling add pasta. While the pasta is being cooked, in a separate shallow pot add olive oil to coat the base. Once hot, add pancetta and slowly stir until it becomes golden brown. When the pancetta is golden brown, add garlic and onions and cook until the onions become translucent.

Once the pasta is cooked, add pasta into the sauce and stir until it’s mixed evenly. Add parsley, season with salt and black pepper, and mix thoroughly.

Turn the heat off before the next step. In one hand stir consistently while pouring eggs in a steady stream into the sauce. Make sure the heat is off so eggs do not scramble. Lastly add parmesan and stir.

Taste and season with salt, parmesan and black pepper depending on preference. If the sauce is too thick add a bit of pasta water to thin it out.

Dishes from Piano Piano will be showcased on Thursday, June 7 as Rome comes to the Toronto for SickKids annual Scrubs in the City fundraising event. This hottest party of the year is sold out, but you can be first in line for Scrubs 2019 – visit and sign up to hear when tickets go on sale.