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    Ingredients for 4 people:
    400 g of Rusitchella d'Abruzzo spaghetti
    200 g of bacon
    120 g of pecorino
    4 yolks
    black pepper to taste

    Cut the bacon into strips, pour it into a pan and brown it. In a bowl, beat the egg yolks with plenty of pecorinos to obtain a very thick creamy consistency. Cook the spaghetti in boiling salted water, drain and pour into the pan with the bacon. Stir quickly, sprinkle with freshly ground black pepper and add the spaghetti to the cream of egg yolks and pecorino. If necessary, pour in very little water from cooking the pasta to make the cream more fluid. Remove from the gas, serve and complete with a generous sprinkling of pecorino.

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