INGREDIENTS (for 4 servings)
- 320 g spaghetti (80 g per serving)
- 200g bacon
- 60g pecorino cheese
- 6 egg yolks M
- freshly ground black pepper
- salt
INSTRUCTIONS
- Start by cutting the bacon into thick pieces and grating the pecorino cheese. Reserve these ingredients. Also take advantage to separate the yolks from the whites of the eggs.
- Next, let's cook the spaghetti. In a large bowl heat water and when it reaches its boiling point pour a good pinch of salt. Cook the pasta as long as indicated in the package. Then we're going to skip it, so you'll have to leave it 1 minute less than recommended. You can also use fresh pasta, of course.
- On the other hand, sauté the bacon in a large frying pan until the fat part is clear and lightly toasted. In principle it is not necessary to incorporate more oil, as the bacon itself will let go of fat.
- In another bowl mix the yolks with the pecorino cheese (of which you will have reserved a little to sprinkle at the end). Season with freshly ground black pepper and a pinch of salt.
- When the pasta has 1 minute of cooking left to be ready, add it to the pan and sauté over a live heat for another minute. This will impregnate the taste and fat that the bacon has released.
- Remove the pan from the heat and add the yolk and pecorino mixture. Remove well taking care that the egg does not hang. Add 2tablespoons of the cooking water to make the sauce juicier.
- Try the salt and pepper point.Sprinkle the rest of the pecorino over spaghetti and serve them.
FINITO!!! BUON APPETITO!!!! :)
