Ingredients (for X people)
- Spaghetti 350gr
- Bacon 120gr
- Pecorino romano 20gr
- Parmesan or grated Parmesan (optional) 20gr
- 2 egg yolks
1. Pasta Preparation
Put a pot of water on the stove and bring it to a boil.
Throw the pasta, taking into account the cooking time: it must be ready with the bacon
2. Bacon Preparation
In the meantime, cook the bacon in a pan without oil, over low heat: brown it until it becomes crispy (about 7-8 minutes)
3. Sauce Preparation
Mix the egg yolks with the pecorino and parmesan cheese, adding 40-50 g of water.
Mix with a whisk so that the yolks become creamy. Add salt and pepper.
Drain the pasta al dente, without drying it too much (or keep a little of the cooking water), and put it back in the pan. It is important that the pasta is seasoned off the heat.
Immediately season with the bacon and its fat. Mix well.
Pour the egg yolk mixture over the spaghetti and mix, without making lumps, always away from the heat.
Serve immediately, topped with grated pecorino and ground pepper !