6/7 portions



  • 500 g bacon
  • 100 g mozzarella
  • 50 g pecorino romano
  • 50 g parmesan
  • 4 large eggs
  • 1 egg yolk
  • 800 g pasta (tagliatelle)
  • 2 garlic cloves


  • salt
  • pepper



  • dice bacon
  • grate cheeses
  • boil a pot of water


  1. Combine eggs and egg yolk in a bowl, then add the cheeses grated to it. Stir with a fork to combine and season with pepper.

  2. Put bacon on a large cold pan and turn the heat up to medium. Once it's fully cooked, and the fat has rendered out, strain out the grease leaving ~2tbsps in.

  3. Lower the heat to low and add minced garlic. Saute for ~1 minute and turn the heat off.

  4. Cook the pasta, afterwards preserving a cup of pasta water. Add the pasta to the pan with ~1/3 of the pasta water.

  5. Add the egg and cheese mixture, stir a lot. Taste for seasoning with salt and pepper.


If the sauce is too thin, adjust with cheese (~25g at a time), then serve.