for 4 person

To cook the spaghetti

500 g	spaghetti
	salted water, boiling

Bacon

150 g

diced bacon

Sauce

4	fresh egg yolks, beaten
80 g	Pecorino romano, grated
¼ tsp	salt
a little	pepper
a little	Pecorino romano, grated

How it's done

To cook the spaghetti

Cook the spaghetti in salted water until al dente, set aside approx. 100 ml of the cooking water. Drain the pasta, cover and set aside.

Bacon

Without adding any oil, fry the bacon in a frying pan until crispy, add the spaghetti.

Sauce

Combine the egg yolks, pecorino and cooking water, season. Add to the spaghetti, remove the pan from the heat. Mix well and serve immediately. Sprinkle with pecorino romano.

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