Crisp the pancetta

• Add the pancetta to a cold pot, then raise the heat to medium.
• Cook until crispy and nicely browned, stirring occasionally.
• Remove the pancetta and reserve a little of the rendered fat, leaving the rest in the pot.

Toast the pastina

• Reduce the heat to low and add the pastina to the pot with the leftover fat.
• Stir and toast until lightly golden, stirring occasionally.

Simmer in chicken broth

• Pour in the chicken broth and bring to a simmer.
• Simmer the pastina until tender and most of the liquid is absorbed.

Prepare the carbonara mixture

• While the pastina cooks, whisk the egg yolk, whole egg, black pepper, grated Pecorino Romano and the reserved pancetta fat in a bowl until smooth.

Add the carbonara mixture

• When the pastina is cooked, turn off the heat and stir in the butter.
• Pour in the egg mixture and stir immediately to prevent scrambling, until the sauce is creamy and coats the pasta.

Add the pancetta and serve

• Stir the crispy pancetta back into the pastina.
• Serve topped with extra black pepper, grated Pecorino Romano, crispy pancetta, chopped chives and a drizzle of olive oil.