Spagetti alla carbonara
Serves four
300 g spaghetti
1 can of bacon
2 egg yolks
2 dl light cream
2 tbsp grated Pecorino cheese
2 tbsp grated Parmesan cheese
plenty of ground black pepper
2 tbsp chopped parsley
1 steak tomato
Scald the tomato in boiling water. Cut the tomato in half, remove the seeds and cut it into small cubes. Cut the bacon slices into strips, grate the cheese and chop the parsley. Mix the egg yolks and cream together in a bowl.
Pour plenty of water in a kettle and heat it. Cook the spaghetti lightly in salt-flavoured water al dente, until it is almost done, and drain. Brown the bacon in a frying pan until it is crisp. Pour the egg yolk cream over the bacon slices, add the drained spaghetti and heat gently while mixing with a wooden fork until the egg mass coagulates and forms a shiny layer over the spaghetti. Add the tomato, grated cheese and chopped parsley. Divide into portions on hot plates and season with plenty of ground black pepper. Serve immediately.