Ingredients

• 80 g spaghetti
• 75 g an egg
• 30 g jowl
• 25 g grated Parmesan cheese
• black pepper in grains
• salt

To prepare the carbonara spaghetti with parmesan, cut the bacon into small cubes and brown slowly in a non-stick pan until it is very crisp and the fat will almost completely melt. While cooking spaghetti, beat the whole egg in a bowl with grated Parmigiano Reggiano, adjusting, if necessary, salt. Drain the spaghetti al dente at this point, sauté in the non-stick pan with the chopped bacon and its fat, to make them well flavored, then season with the egg, a ground pepper and serve immediately hot.

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