An authentic taste of Italy
150g bacon with rind removed and dice into 1cm strips
6 egg yolks
Salt as required
50g Pecorino Romano
Black pepper as required
Method (Serves 4):
Cook the pasta in large pot of boiling salt water following packet directions.
Meanwhile, sauté bacon for about 15 minutes over medium heat in a non-stick pan.
Pour the egg yolks in a bowl, adding the pecorino keeping some aside for garnish.
Season with black pepper and a tablespoon of pasta water then mix with a hand whisk.
Drain the pasta al dente directly into the pan with the bacon and sauté briefly to add flavour.
Remove from heat and pour the egg and pecorino mixture into the pan.
Add a dash of pasta water if it is too dry but it should be nice and creamy without using actual cream.
Garnish with remaining pecorino and serve immediately!
Midnight Blue Italian Cuisine
15/16 3442 Pacici Hwy
Open for dinner, Tuesday to Saturday