Makes 2 large 10mg servings
Takes about a half hour to prepare.
3 large eggs
1 egg yolk
1/2 cup pecorino romano
1 tablespoon cracked black pepper
5 strips bacon
1/2 pound spaghetti
1/2 teaspoon Madre Holy Grail Butter
Cracked black pepper and pecorino romano for garnish
Whisk the eggs and yolk in a bowl and add in the cheese and black pepper. Allow to come to room temperature.
Cut the bacon into small strips and add to a large frying pan on medium low heat.
Meanwhile, bring water to a boil and add the pasta. Cook the pasta to al dente, a few minutes less than the package instructions.
When the bacon is fully cooked, drain excess fat and add the butter to the pan to melt.
When the pasta is ready, move it directly from the boiling water into the pan with the bacon and butter. Turn up the heat.
Stir to coat the pasta and cook for about a minute. Pour this mixture into the egg mixture and stir vigorously. The hot pasta will lightly cook the egg mixture and form a sauce.
Serve with extra black pepper and cheese