6 rashers unsmoked streaky bacon, cut into narrow strips. I usually have unsmoked back bacon.

1 large clove garlic, peeled and crushed

15ml butter

30ml olive oil

75ml white wine

150g long pasta, spaghetti or linguine

2-3 eggs,

Grated pecorino

Grated parmesan

(I often end up using whatever cheese is available, often a mix of parmesan and cheddar that works very well)

30ml double cream optional but very tasty

Freshly ground black pepper

30ml parsley finely chopped.

Serves: 2

Source: More Classic Italian Cooking, Marcella Hazan


Put the oil and butter into a frying pan, heat to medium add garlic.

Fry until beginning to cook.

Add sliced bacon and cook until bacon begins to brown. Adjust heat as necessary.

Add white wine and let cook down.

Beat eggs and add enough of the cheeses to get a thick grainy texture. In other words plenty of cheese. Season with pepper.

Boil a large pan of water, salt and olive oil, add pasta when boiling.

Once pasta is cooked, strain and return to the pan.

Off the heat add egg mixture.

Stir pasta and egg over a low heat until cheese melts and sauce starts to thicken, ensuring the eggs begin to cook.

Once sauce has a good consistency, add the contents of the bacon pan and parsley, toss together.

Divide between 2 warm bowls.

To get fancy with the pasta, as in the picture. Roll it around a carving fork, slip off into the bowls. Pour over remaining sauce, top with bacon in the garlic and wine sauce.

As Marcella says:

'there are innumerable minor variations in the way people make this celebrated Roman dish'.

This is my way and is slightly different from Marcella's recipe.

This gives you a plenty of scope for making this in your own way.

I have recently made this and for the first time put the egg mix into a pan that was too hot. The eggs quickly scrambled, I added a slosh of double cream to make it a bit saucey. Of course it tasted delicious, just a different texture. For this reason I did not take a photo, hope fully next time I will get it right!

Marcella lists the recipe as a first course, following the method there is a list of simple, savoury not too fussy meat courses. If you are using as a starter, it will serve 4-6 people.