Flour
500 g of wheat flour
6 eggs
Sauce
4 tablespoons of grated pecorino cheese
2 tablespoons of olive oil
2 tablespoons of grated parmesan cheese
1 tablespoon of butter
200 g of bacon, cut into cubes
3 yolks
Salt and black pepper to taste
To dust with
Grated parmesan cheese to taste
Flour
500 g of wheat flour
6 eggs
Sauce
4 tablespoons of grated pecorino cheese
2 tablespoons of olive oil
2 tablespoons of grated parmesan cheese
1 tablespoon of butter
200 g of bacon, cut into cubes
3 yolks
Salt and black pepper to taste
To dust with
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, and knead until smooth dough forms
If needed, add more flour
Place the dough in a bowl, cover with a cloth, and let it rest for 15 minutes
Roll it out thinly and cut spaghetti strands
In a pot, put 5 liters of water
Cover, bring to a boil, and cook without stirring until al dente
Sauce
Fry the bacon in butter and olive oil over medium heat until golden brown
Remove from heat and reserve
Put the yolks in a bowl, season with salt and pepper
Add the cheese and mix well
Drain the pasta and add it to the bowl with the yolks
Mix until combined
Add the bacon and stir
Dust with grated parmesan cheese and serve.
