Sicilian Spaghetti | cornishfooddaddy.co.uk

Ingredients

• 60 ml extra virgin olive oil
• 230 g bacon, diced into 1/4 -inch pieces (6 to 8 slices)
• 120 ml dry white wine
• 3 large eggs
• 180 ml grated parmesan cheese (about 2 ounces)
• 60 ml grated pecorino romano cheese (about 3/4 ounce)
• 3 clove garlic , pressed through garlic press or minced to paste
• 460 g spaghetti
• Salt
• Ground black pepper
• Adjust oven rack to lower-middle position, set large heatproof serving bowl on rack, and heat oven to 200 degrees.
• Bring 4 quarts water to rolling boil in large Dutch oven or stockpot.
• While water is heating, heat oil in large skillet over medium heat until shimmering, but not smoking.
• Add bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes.
• Serve immediately
• Lunch
• Main Dishes