Pasta with Bacon and Eggs

Ingredients

• 400 g bucatini
• olive oil (cold pressed)
• 250 g pancetta (or unsmoked thick-cut bacon)
• 200 g pecorino (freshly grated)
• 3 eggs
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Cook the bucatini in plenty of salted water until al dente. Meanwhile, dice the bacon finely and whisk the eggs vigorously; stir in the pecorino, salt, and pepper. Heat 1 tablespoon of oil in a pan and brown the bacon cubes.

2. 2.

   Drain the pasta and place it in a preheated bowl. Immediately mix with the bacon, egg‑cheese mixture, and a little more pepper. Divide onto plates and serve right away; optionally sprinkle with grated pecorino before serving.