Spaghetti alla carbonara

 

Cut the bacon into strips and cook in a pan with a tablespoon of oil and a knob of butter, over medium heat, without letting it dry out. Remove from pan and keep warm.

Beat the eggs with the grated cheese, plenty of pepper and cream.

Cook the spaghetti in salted water, drain "al dente", jump in the previous skillet over low heat, add the bacon turn off the heat and add the beaten egg until the latter begins to thicken (do not make an omelette); put the cheese and serve hot.

for 4 people

SPAGHETTI gr. 320
BACON gr. 100
EGGS n. 3
GRATED ROMAN PECORINO CHEESE gr. 80
CREAM tablespoon 2
PEPPER, OLIVE VIRGIN OIL, BUTTER enogh