Although the exact origins of this dish are controversial, it became popularised in
Naples after the allied liberation of Rome in 1944, when many Italians were eating
eggs and bacon supplied by US troops.
Ingredients For four people:
400 grams of spaghetti
100 grams of smoked bacon
4 beaten eggs
100 grams of grated Pecorino cheese
Pecorino cheese, grated fresh basil
extra-virgin olive oil
Saute the diced bacon in olive oil until it browns.
Cook the spaghetti “al dente” in salted water.
When the pasta is ready, lift it from the water and add it to the diced bacon.
Mix in the beaten eggs and Pecorino cheese. Add salt and pepper to taste.