- 2 Cups water
- 1 Cup pasta
- Olive oil
- 2 eggs
- 1/4 Cup Parmigiano-Reggiano
- Pepper, to taste
- 1/2 Cup sliced bacon
Add pasta to boling water until al dente.
Meanwhile, sautee bacon in olive oil until crispy.
In a small bowl whisk one whole egg, one yolk, a little salt and cheese.
When pasta is boiled, add to it the sauce previously created and bacon, mix it, add pepper.
This is a light version of Carbonara. In fact, it is possible to use two whole eggs or to add soul cream in order to create a more creamy sauce.
Bacon can be replaced by speck, ham or other sliced cold cuts.
You can add parsley, salt, olive oil or decorations as you prefer.
Enjoy your meal!