- 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
- The translation of "sal" to English is "salt."
- The translation of "pimienta" to English is "pepper."
- dried basil
In a pot, bring 1.5 liters of salted water to a boil. Once it starts boiling, add the spaghetti. Cook it according to the time indicated on the package. Drain and set aside.
Cut the bacon into small cubes. Sauté them in a pan with butter. Once it has released all its fat and is golden brown, add the spaghetti and Parmesan cheese, mixing it well. Stir for a few more minutes over the heat, making sure it doesn't stick to the bottom.
Beat the two egg yolks and remove any lumps that may be present. Turn off the heat from the spaghetti and immediately add the yolks, stirring continuously.
The 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 thicken and form lumps.
To decorate, you can add more grated cheese and sprinkle a pinch of pepper and dried basil, which will add a delightful aroma.