Spaghetti with egg and bacon

Boil the spaghetti for 8-10 minutes in plenty of boiling water with salt. Cut the bacon into small pieces. Heat in the butter in a frying pan and fry the bacon cubes. Drain the Spaghetti and collect about 100 ml of cooking liquid.

Spoon the spaghetti through the bacon mixture, heat the whole well. In a bowl, beat the eggs together with the collected cooking liquid and the ground black pepper.

Grate the cheese. Remove the spaghetti from the heat and add the egg mixture and half of the cheese.

Carefully shovel the spaghetti until the egg starts to bind as thick cream sauce around the spaghetti (if necessary add some extra cooking liquid or heat spaghetti on a very low heat for 1-2 minutes). Stir in the rest of the cheese.

Spoon the spaghetti into warm plates. Serve with a fresh salad of lollo rossa and rucolosla.