Ingredients
400g/14oz dried bucatini
50g/2oz butter or 6 tbsp olive oil
100g/4oz pancetta or bacon, rinded and cut into small strips
4 egg yolks
1 tbsp milk
40g/1½oz freshly grated, mature pecorino cheese
freshly ground black pepper
Method
1. Cook the pasta for 7-8 minutes or until al dente and drain.
2. Meanwhile, heat the butter or oil and fry the pancetta or bacon until lightly browned and set aside.
3. Lightly beat the egg yolks and the milk in a large bowl and add the pecorino cheese. Pour the egg mixture into the bacon and add the pasta.
4. Warm through, if necessary, but do not cook the egg, toss well, adding plenty of pepper.
