INGREDIENTS FOR TWO PERSONS
1 egg for each diner
200 grams pasta
100 grams of bacon
50 grams of pecorino romano
salt
pepper
METHOD :
Take the guanciale and cut it into squares then brown it in a pan and turn it off when it has hardened and roasted on the outside.
While the pasta cooks in salted water, beat the eggs with salt (not much because the bacon is already tasty), a handful of pecorino cheese and a little bit of black pepper; drain the pasta al dente, pour it into the pan where the cheek was browned and allow the sauce to be absorbed, stirring with a wooden spoon.
Pour the pasta into the cooking pot, add the beaten eggs and mix it so that the egg congeals but does not become an omelette so this operation should be done when the stove is off; add more pepper and possibly other pecorino cheese.
