Serves 1
Directions
- 1Cook the bacon in a large skillet until crisp.
- 2Remove the cooked bacon with a slotted spoon.
- 3Beat the yolks with the pecorino and black pepper.
- 4Pour 2 tablespoons of bacon grease into the egg mixture and stir until smooth.
- 5Add the pasta to the skillet along with 1 cup of water.
- 6Bring to a boil and reduce heat.
- 7Cover and cook for five minutes.
- 8Uncover and add water as needed until the pasta is tender.
- 9Season with salt.
- 10When the pasta is tender, remove from heat.
- 11Add the bacon to the pasta.
- 12Stir to combine the pasta and bacon.
- 13Add the egg mixture, stirring quickly until creamy.
- 14Top with freshly grated Parmesan.
Ingredients
- 6 slices bacon chopped
- 1.5 cups ditalini
- 1 cup water
- to taste Salt
- 3 egg yolks
- 2 tbsp pecorino Romano
- Black pepper
- Freshly grated Parmesan
Equipment
large skilletslotted spoon
Tips
- You may use guanciale instead of bacon for a more authentic version.
- Add water as needed until the pasta is tender.
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