983. BUCATINI with BACON, CHEESE and EGGS

serves 4


14oz dried bucatini
2oz butter or 6 tablespoons olive oil
4oz bacon, rinded and cut into small strips
4 egg yolks
1 tablespoon milk
1½oz freshly grated, mature pecorino cheese
freshly ground black pepper

Cook the pasta for 7-8 minutes or until al dente and drain. Meanwhile, heat the butter or oil and fry the pancetta or bacon until lightly browned and set aside.
Lightly beat the egg yolks and the milk in a large bowl and add the pecorino cheese. Pour the egg mixture into the bacon and add the pasta. Warm through, if necessary, but do not cook the egg, toss well, adding plenty of pepper.


courtesy of: Antonio Carluccio, Passion For Pasta