The spaghetti alla carbonara, classic cuisine of Lazio, are prepared by cooking the pasta al dente while the bacon will be roasted apart with olive oil for about ten minutes. Besides you will be beat the eggs with Parmesan cheese and black pepper to join which will mix the dough and then serving pasta hot.

Recipe:
Ingredients for 4 people:

400g spaghetti – 200g bacon – 4 eggs yolks – q.b. Oil – q.b.Salt – q.b.Pepper – 50g Parmesan or Pecorino

Preparation

Cook the spaghetti in boiling water with a little salt. The cooking should be to the tooth.

In the meantime, cut the bacon into cubes, leaving melt in a pan with a little oil.

When the bacon appear partially dissolved add a little water and cook over medium heat for about 10 minutes.

Beat the four egg yolks in a bowl, how to make an ordinary omelet, and add the cheese and a good pinch of black pepper.

Pour the drained pasta in a large bowl and add the bacon.

Mix the ingredients using two forks and then add the eggs made with cheese, continue to mix the ingredients until the eggs become coagulated. Serve the pasta immediately so that it is hot.