In a medium bowl, whisk together 4 egg yolks and 1 whole egg until frothy and well combined. Gradually mix in 1/4 cup nutritional yeast, seasoning with salt and freshly ground black pepper to taste.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add diced pancetta and cook for about 5-7 minutes until crispy and golden brown.

Once the pancetta is crispy, mix in 2 minced garlic cloves and cook for about 1 minute until fragrant.

Rinse your drained Palmini linguine thoroughly under cold water to remove excess moisture, then dry the noodles well.

With the heat off, add the rinsed Palmini to the skillet with the crispy pancetta and garlic, tossing to coat.

Quickly pour the prepared egg mixture over the warm Palmini and pancetta, tossing immediately to cook the eggs gently.

Season to taste with additional salt and freshly ground black pepper. Garnish with 2 tablespoons of chopped fresh parsley and a sprinkle of red pepper flakes before serving.