- 200 grams of spaghetti
- 50 grams of bacon
- 50 grams of butter
- 2 egg yolks
- 50 grams of finely grated cheese (preferably Parmesan)
- 1 ½ liters of water
- olive oil
- salt
- Pepper
- dry basil
In a pot, bring 1 ½ liters of water with salt to your taste to a boil. Once it starts boiling, add the spaghetti. Cook them for the time indicated on the package. Drain and set aside.
Cut the bacon into small cubes. Sauté them in a pan with the butter. Once they have released their fat and are golden brown, add the spaghetti and Parmesan cheese, mixing well. Stir them for a few more minutes over the heat, making sure they don't stick to the bottom.
Beat the two egg yolks and remove any lumps that may be present. Turn off the heat for the spaghetti and immediately add the yolks, stirring continuously.
The egg yolks will blend in and, with the heat from the pasta, will create a smooth and delicious sauce. However, if you keep it on the heat, they will curdle and form lumps.
For decoration, you can add more grated cheese and sprinkle a pinch of pepper and dried basil, which will add a delightful aroma.