- 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
- dice bacon
- grate cheeses
- boil a pot of water
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.
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.
Lower the heat to low and add minced garlic. Saute for ~1 minute and turn the heat off.
Cook the pasta, afterwards preserving a cup of pasta water. Add the pasta to the pan with ~1/3 of the pasta water.
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.