Pepperoni Carbonara

500 pasta eg penne
1 tbsp olive oil, plus 1 tsp, extra
200g pepperoni, shredded
2 egg yolks
1/2 cup finely grated parmesan
1/4 cup roughly chopped parsley

In a large saucepan of boiling salted water cook pasta following packet instructions. Drain, reserve cooking water. Return pasta to pan and toss with olive oil to prevent sticking.
In a medium saucepan, heat extra oil on medium. Cook pepperoni 8-10 minutes until crisp.
Add half the egg yolks and parmesan to pasta in pan. Spoon ¼ cup pasta water into the pan, and stir over a medium heat until thickened and well combined. Repeat with remaining egg yolk, parmesan and ¼ cup more water. Stir through parsley and season to taste. Serve straight away.

The cooking water is perfect for making the sauce as it contains starch from the pasta.