250g of talharim
200g of bacon, cut into small cubes
2 tablespoons of olive oil
1 tablespoon of butter
1 egg
4 tablespoons of grated Pecorino Romano cheese
2 tablespoons of grated Parmesan cheese
1/2 teaspoon of salt
A pinch of black pepper
To serve, sprinkle with
1/4 cup of grated Parmesan cheese
250g of talharim
200g of bacon, cut into small cubes
2 tablespoons of olive oil
1 tablespoon of butter
1 egg
4 tablespoons of grated Pecorino Romano cheese
2 tablespoons of grated Parmesan cheese
1/2 teaspoon of salt
A pinch of black pepper
To serve, sprinkle with
1/4 cup of grated Parmesan cheese
1 Cook the talharim in 3 liters of boiling water and 1 tablespoon of salt until al dente
2 While that's cooking, heat a skillet over medium heat
Fry the bacon in olive oil and butter, stirring occasionally, for 5 minutes or until golden brown
Reserve the cooked bacon and 1/4 cup of its drippings separately, covering with aluminum foil to keep warm
Set aside
3 In a medium bowl, combine the egg, cheeses, salt, and pepper
Beat with a hand mixer until well combined
Set aside. Reserve
4 Drain the cooked talharim, transfer it to a bowl, and add the egg mixture, bacon, and its drippings
Mix delicately, sprinkle with Parmesan cheese, and serve immediately.
