Flour
500 g of wheat flour
6 eggs
Sauce
4 tablespoons of grated pecorino romano cheese
2 tablespoons of olive oil
2 tablespoons of grated parmesan cheese
1 tablespoon of butter
200 g of bacon cut into cubes
3 egg yolks
Salt and black pepper to taste
To dust
Grated parmesan cheese to taste
Flour
500 g of wheat flour
6 eggs
Sauce
4 tablespoons of grated pecorino romano cheese
2 tablespoons of olive oil
2 tablespoons of grated parmesan cheese
1 tablespoon of butter
200 g of bacon cut into cubes
3 egg yolks
Salt and black pepper to taste
To dust
Grated parmesan cheese to taste
Flour
Place the flour on a flat surface and make a mound with a hole in the center
Put the eggs, mix well, and beat until smooth
If necessary, add more flour
Place the dough in a bowl, cover it with a cloth, and let it rest for 15 minutes
Roll out the dough to a thickness of about 1/4 inch and cut spaghetti-like strands
In a pot, put 5 liters of water
Cover, bring to a boil, and simmer
Add one and a half tablespoons of salt and bring to a boil again
Put in the spaghetti, mix well, and cook until al dente
Sauce
Fry the bacon in butter and olive oil over medium heat until golden brown
Remove from heat and reserve
Place the egg yolks in a bowl, season with salt and pepper
Add the grated cheese and mix well
Drain the pasta and add it to the bowl with the egg yolks
Mix well so that everything is well combined
Add the bacon and stir
Dust with grated parmesan cheese and serve.
