multicolored tagliatelle with fresh sauce
first courses from Italy
translated by Italian with
A traditional and simple recipe
Cook the spaghetti in plenty of salted water.
In a non-stick frying pan, fry the pillow cut to strips, allow it to cook for a few minutes so that it releases the fat but does not let it dry and turn off the fire.
In a bowl beat the eggs with salt (a pinch for each yolk by my habit) with the grated romanian pecorino.
Drain the spaghetti to the tooth and pour into the bowl with the eggs, add the bacon and the pepper and blend quickly.
Apply and serve the spaghetti as soon as you like, add another grated pecorino at the time and ground black pepper.