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Pasta Carbonara with Cinta Senese Rigatino
Ingredients for 4: 500 g of spaghetti, 300 g of Cinta Senese Rigatino (bacon), 4 eggs, 1 spoonful of oil, Tuscan Pecorino cheese, salt and pepper.
Chop the Rigatino into small pieces and gently fry in the oil until slightly golden. Beat the 4 eggs in a bowl with 4 spoonfuls of grated Pecorino cheese, salt and pepper.
Drain the pasta while still "al dente" (slightly firm) and mix immediately with the eggs and Rigatino; toss the ingredients together in the pan for 2 minutes until the eggs become firm.
Serve with more grated Tuscan Pecorino and plenty of pepper.

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