Ingredients

Macaroni (preferably Italian, the taste will be much better), 60g Parmesan cheese, Pancetta (Italian bacon), 4 eggs, black pepper , double cream 70ml, sea salt, olive oil, white wine

Note: There are many grades of Parmesan cheese, the best one is called PARMIGIANO REGGIANO, which is only produced in a few specific places in the REGGIO EMILIA region.

Method

1. Mix the eggs, cream, black pepper and cheese evenly and set aside. Note: It is best to use fresh eggs. If possible, always choose to buy a piece of cheese and grate it yourself. This kind of cheese will be fresh and fragrant.

2. Calculate the time and cook the macaroni in a large pot of water, add a little salt and 1 tablespoon of oil.

3. Put a little olive oil in the pot and stir-fry the Italian bacon over medium heat. When the surface turns golden brown, add 2tsp of white wine. When the juice dries up, turn off the heat.

4. Pour in the cooked macaroni, stir briefly and immediately add the egg milk, heat with residual heat, stir evenly and then plate.

5. Sprinkle a handful of Parmesan cheese and enjoy while hot!