250 gr of bacon
150g finely grated Parmesan
100g finely grated Pecorino cheese
0.5 cups dry white wine
3 cloves garlic
Salt and freshly ground black pepper
First, you need to bring to a boil 4 quarts of water in a large saucepan. Then, in a large skillet over medium heat, warm up the olive oil to the condition that, until it starts to boil, but will not smoke. Bacon We cut in half lengthwise, then crosswise into small pieces. Fry it, stirring occasionally, until it becomes crispy. Pour the wine and cook until the smell of alcohol has evaporated, and the wine slightly Uvarov, for 6-8 minutes. Now remove from heat and cover with a lid to retain heat.
In a small bowl, beat the eggs with a fork with cheese and garlic. When the water boils, fall asleep in a pot of spaghetti and 1 tbsp common salt. Gently mix to the pasta from sticking. Cook until the state of «Al Dante». After that, thrown back the pasta in a colander, drain the water, saving half a cup. We give a little spaghetti to dry for 5-10 seconds (spaghetti should be slightly damp), then shift into a warmed serving bowl. If noodles are too dry, add a little water from boiling and stir.
And in the end the most important thing: Immediately pour on hot spaghetti egg mixture, sprinkle 1 tsp flakes of sea salt or incomplete teaspoon of common salt, mix well. Pour in the pasta mixture of bacon and boiled wine, generously season with black pepper and mix thoroughly. It is best to bring to the table hot.