For 4-6 servings:

• 400 g spaghetti
• 200 g bacon
• 1 clove garlic
• 3 dessertspoons of grated Parmesan
• 3 spoonfuls of grated pecorino
• 2 eggs and 2 egg yolks
• extra-virgin olive oil, salt, pepper

Dice the bacon into 5mm cubes and brown in a pan with a few spoonfuls of oil and the garlic clove (which You should remove as soon as it begins to colour). In a warmed serving bowl, blend 2 whole eggs and 2 yolks at room temperature with the grated cheeses. Season with a pinch of slat and plenty of freshly ground pepper, and thoroughly until You have a smooth, creamy sauce. The sauce should be prepared when the pasta is just about ready. Drain the pasta, transfer it to the serving bowl, mix with the egg and the crunchy hot bacon and serve piping hot.