a classic Roman dish.
- 1 lb. spaghetti
- 1/4 pound of pecorino (sheep cheese)
- 1/2 pound of pancetta (cured bacon)
- 4 egg yolks
- Extra virgin olive oil
- salt, pepper
Cook the spaghetti in abundant salt water. Cut the pancetta into small cubes and saute it in the extra virgin olive oil. In a bowl blend the egg yolks together with the pecorino, salt, and pepper. When the spaghetti are cooked, drain, and add to the pancetta and oil saute'. Stir in over a high flame for about 1 minute. Turn off the fire and add the uncooked egg mix that will cook with the remaining heat of the spaghetti. Stir vigorously and serve. Serves four.