300g of whole spaghetti
1 IZIDORO diced bacon package (2x70g)
3 Egg yolks
Grated Parmesan cheese
Salt and pepper
Chopped parsley (to garnish)

How to prepare (30 minutes)

1- Cook the spaghetti in salted water and a little olive oil until al dente.
2-Throw the diced bacon in a non-stick frying pan until they are golden and crispy and reserve.
3- In a separate bowl place the egg yolks. Season with salt and pepper and add the grated Parmesan cheese.
4- Add the spaghetti pasta and bacon to the egg and mix it.
5- Rectify the seasonings and sprinkle with a little bit of chopped parsley.


Recipe created in partnership with the Gustave Eiffel School

(Image is merely illustrative, not representative of the recipe presented.)