- 320g spaghetti
- 200g smoked bacon
- 120g Pecorino Romano Cheese
- 40g Parmigiano Reggiano Cheese
- 3 egg yolks
- 1 egg
- 10g high quality black peppercorns
- Coarse salt
Let water boil and add a pinch of salt. In the meantime cut the bacon first into slices and then into strips, chop the pepper with a knife and grate the two cheeses.
Put the bacon in a pan, without seasoning, and let it sizzle over a very low heat until it becomes crunchy.
Separately, mix the egg with the egg yolks, the Parmesan, almost all the pecorino and a good part of the pepper in a large bowl.
When the bacon is golden, drain it and let it dry on kitchen paper, cook the spaghetti al dente.
Once ready, drain and pour spaghetti into the bowl with the eggs and mix them well with the help of two forks, adding, if needed, a little of cooking water.
Add the bacon and once blended serve on plates and complete with the pecorino and pepper kept aside.
By: cooking master @GianfrancoAllari