Ingredients (for 4 people)
Dice the bacon and sauté in a large frying pan over a low heat until the fat has melted.
Cook the spaghetti in plenty of boiling salted water, drain when “al dente” and put it in the pan.
Mix the eggs with the Pecorino Romano in a bowl with a pinch of salt and plenty of freshly ground pepper. Pour into the pan.
Stir the rigatoni quickly into the mixture and transfer onto a platter. Serve immediately.