Ribbed Noodles Charcoal - burners Style (Rome)

Pasta

Ingredients

Lard or oil - 4 tsps

Streaky bacon, diced - 5 oz

Garlic, crushed - 1 clove

Salt

Rigatoni - ribbed noodles - 1 1/4 pounds

Eggs - 5

Grated parmesan cheese - 5 tbsps

Grated pecorino cheese - 5 tbsps

Pepper

Heat the lard and saute the bacon and garlic. As soon as the garlic is browned, discard it. Bring a large pan of salted water to a bubbling boil. Add the rigatoni and cook until tender but firm. 

Meanwhile, beat the eggs thoroughly in a large shallow pan with a pinch of salt, the parmesan and pecorino cheeses, and plenty of freshly ground black pepper. Do not heat.

As soon as the rigatoni are tender, drain them and add them to the pan with the egg mixture. Add the bacon with its cooking fat, then cook over a very low heat, stirring constantly, for couple of minutes to heat the eggs through. Serve immediately.

Serves 6