- 500 g rigatoni
- 180 g diced bacon
- 1tbs olive oil
- 3 eggs + 3 yolks
- 150 g di grated pecorino or parmesan
- salt & black pepper
In a big bowl lightly beat eggs with the cheese and freshly grated black pepper. Mix well to avoid lumps.
While the rigatoni are cooking, in a non stick pan and in a tbs of oil fry the diced bacon: cook it at low heat, stirring often, until the bacon is crispy but the fat inside is still trasparent. When the pasta is ready, lift it from the water (don't throw it yet ) with a pasta fork or tongs and put it in the frying pan with the pancetta adding 1 tbs of the pasta cooking water and finish to cook - always at low heat - until all the water has evaporated. Now quickly pour the pasta in the eggs and cheese bowl. Mix quicky to prevent eggs coagulation. The pasta must be coated by this delicious creamy sauce. Serve with a grating of Parmesan and an extra twist of pepper.