Carbonara pasta

Recipe by Gianfranco Allari

Serves 4

320g spaghetti

200g smoked bacon

120g Pecorino Romano Cheese

40g Parmigiano Reggiano Cheese

3 egg yolks

1 egg

10g high quality black peppercorns

Coarse salt

Let water boil in a pot and add very little salt . In the meantime, cut the bacon first into slices and then into strips, grind the pepper in a pestle and mortar and grate the two cheeses.

Put the bacon in a pan, without seasoning, and let it sizzle over a very low heat until it becomes crunchy.

Separately, mix the egg with the egg yolks, the Parmesan, almost all the pecorino and a good part of the pepper in a large bowl.

When the bacon is golden, drain it and let it dry on kitchen paper and cook the spaghetti al dente. Once ready, drain and pour pasta into the bowl with the eggs and mix them well - adding a little of the cooking water.

Add the bacon and once blended serve on plates and complete with additional pecorino and pepper on top.