Trenette With Eggs And Bacon

Preparation:

Preparation: The bacon slices must be 1 cm thick. Cook the trenette al dente in plenty of boiling salted water. In the meantime you will have browned the diced smoked bacon in a little oil in a separate pan. In a large pot (in which you will then add the pasta) beat the eggs, salt and pepper them and add the grated cheese (possibly seasoned pecorino). Drain the trenette, pour them into the pot, add the bacon and mix quickly so that the eggs harden and distribute well.