Ingredients serves 4
2 tbsp olive oil
20 g/3A oz freshly grated pecorino
1 tbsp butter
1 tbsp chopped fresh
175 g/6 oz smoked streaky bacon, flat-leafed parsley sliced into thin strips
4 tbsp single cream
3 eggs, lightly beaten 35 g/1 oz freshly grated
pepper 450 g/1 lb dried spaghetti
Heat the oil and butter in a frying pan over a medium-high heat. Add the bacon and fry for 4-5 minutes until browned. Remove from the heat. Combine the eggs, cheeses, parsley and cream in a bowl, mixing well. Season with pepper.
Cook the pasta in plenty of boiling salted water until al dente. Drain and return to the pan.
Quickly add the egg mixture to the pasta, tossing rapidly so that the egg cooks in the heat. Transfer to a warm serving dish.
Briefly reheat the bacon over a high heat. Add to the pasta, toss again and serve at once.