A splendid vegetarian alternative: instead of the bacon diced courgette in summer and artichokes in winter
Ingredients for 4 people
360 gr of spaghetti
4 eggs
Pork cheek (or smoked bacon) diced
Pecorino romano
pepper
salt
Coarse salt for the pasta
Put a pot of hot salted water on the stove to cook the spaghetti.
Meanwhile, in a non-stick pan, sauté the diced bacon.
In a bowl, beat the eggs with the pecorino romano and a sprinkle of black pepper.
Drain the spaghetti, put them in the pan with the bacon and then in the bowl with the egg and pecorino cream. Serve hot