Region: Abruzzo






Serves 4

500 g spaghetti

200 g bacon

4 eggs

30 g grated pecorino cheese

1 clove garlic

olive oil


freshly ground pepper




Heat the oil in a pan, brown the garlic and then discard it.

Brown the diced bacon, then remove from heat and keep warm.

Beat the eggs with the pecorino cheese and plenty of pepper.

Cook the spaghetti, drain them, place in the pan with the bacon, and return to the heat.

Allow it to heat together, then place in a bowl with the beaten egg, stir through quickly and serve immediately.


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