- 600 grams of spaghetti
- 2 eggs and 3 yolks
- 250 grams of bacon
- black pepper to be ground at the moment
- 2 handfuls of Pecorino Romano
Cut the bacon into strips. Brown it in a pan, after sprinkling with pepper.
Beat the eggs in a bowl, season with pepper and 3/4 of Pecorino, then mix to mix.
Drain the pasta and sauté it in a hot pan to season it properly with the fat of the bacon.
At this point the crucial moment of preparation comes, what will make your dish an excellent dish or an insignificant dish.
Turn off the heat and submerge the pasta with the beaten eggs and stir, continuing to add the rest of the pecorino.
Attention to the consistency of the egg, which must be creamy, but not fluid.
If it is creamy, your dish will certainly be delicious!
I hope you enjoy this recipe! What about from Italy, good appetite