12 oz spaghetti
5 oz smoked bacon
4 egg yolks
1 whole egg
2 oz grated cheddar cheese
2.5 oz grated Parmesan cheese
1 ladleful of pasta water
- Dice the bacon into small pieces, put it into a non-stick pan and fry at medium heat until it becomes crispy and golden.
- In a large bowl, beat the eggs with the Parmesan, cheddar cheese and ground pepper to taste until the mixture is smooth.
- Cook the pasta in 4 quarts of well-salted water. Once cooked, drain the spaghetti and save a ladleful of water for the sauce.
- Add the water to the bowl containing the egg and cheese sauce, mix quickly and then add the pasta and the bacon. Mix thoroughly and serve immediately.