Summary

Ingredients

• 500 g spahettini
• 200 g uanciale or pancetta
• 125 g parmesan, freshly rated or pecorino, or half and half
• 4 large egg yolks
• 4 tablespoon olive oil
• 2 cloves garlic)
• Salt and pepper, black, freshly ground

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Instructions

1. Put on a large pot of water for the pasta. Do not add salt yet, otherwise it will take longer to cook. While the water is heating up, place the egg yolks in a small bowl, whisk with a whisk and season with a little salt and pepper.
2. Grate the parmesan or pecorino by hand and take a little of it to sprinkle over it later. Mix the rest of the cheese with the egg yolks to make a thick paste.
3. Cut the bacon into thin, short strips. Pour a lot of salt into the boiling water and add the spaghettini.
4. Put on a large pan, pour in olive oil and heat. Crush the garlic cloves with the ball of your hand and add them to the pan with the bacon. Fry the bacon (not too crispy), then remove the garlic.
5. Take some pasta water out of the pot with a small ladle, set aside, then pour the pasta into a colander. Don`t be put off! Immediately add the pasta to the pan with the bacon and mix well, add some of the pasta water. Take the pan off the stove. Add the cheese and egg mixture to the hot noodles and mix quickly.
6. Immediately distribute the pasta on pre-warmed plates if possible, sprinkle freshly ground pepper and the rest of the grated cheese on top. Serve immediately.