Consorzio Pecorino Romano

1/2 kg. “rigatoni” pasta

150 gr. smoked bacon

3 eggs

50 gr. grated “Pecorino Romano”

2 tablespoons oil

Cut the bacon into cubes and fry in a wide frying pan over low heat until the grease melts. Cook the rigatoni in plenty of salted water. Drain just before the end of the recommended cooking time: “al dente”. Pour the drained pasta into the pan with the bacon.