4 tablespoons of grated Pecorino cheese
2 tablespoons of olive oil
2 tablespoons of grated Parmesan cheese
1 tablespoon of butter
1/2 teaspoon of salt
250g of talharim
200g of fresh or smoked bacon, cut into small cubes
1 egg
1 pinch of black pepper
To sprinkle
1/4 cup of grated Parmesan cheese
4 tablespoons of grated Pecorino cheese
2 tablespoons of olive oil
2 tablespoons of grated Parmesan cheese
1 tablespoon of butter
1/2 teaspoon of salt
250g of talharim
200g of fresh or smoked bacon, cut into small cubes
1 egg
1 pinch of black pepper
To sprinkle
1/4 cup of grated Parmesan cheese
1
Cook the macaroni in 3 liters of boiling water and a tablespoon of salt until al dente
2
Meanwhile, heat a skillet over medium heat and fry the bacon in olive oil and butter, stirring occasionally for five minutes or until golden brown
Set aside 1/4 cup of the fat and the cooked bacon
Cover with aluminum foil to keep warm
3
In a medium bowl, combine the egg, cheeses, salt, and black pepper, and mix well with a hand mixer
Set aside
4
Drain the cooked macaroni, transfer it to a bowl, and add the egg and cheese mixture, the bacon, and the reserved fat
Mix gently, sprinkle with Parmesan cheese, and serve immediately.
