Bucatini With Pancetta, Cheese And Eggs - cooking recipe

Ingredients

14 ounces bucatini pasta
2 ounces butter or 6 tablespoons olive oil
4 ounces pancetta or 4 ounces bacon, cut into small strips
4 egg yolks
1 tablespoon milk
1 1/2 ounces grated pecorino cheese
fresh ground black pepper

Preparation

Cook pasta until al dente.
Heat the butter and fry the pancetta until lightly browned; set aside.
Lightly beat the egg yolks and the milk in a bowl. Add the cheese. Pour the egg mixture into the bacon and add the pasta.
Warm through, but do not cook the eggs. Toss well adding plenty of black pepper.