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

Note: Parmesan cheese can be divided into many grades, and the best one is called Parmigiano reggiano, which is only produced in a few specific places in the region of REGGIO EMILIA, and it is only produced in a few specific places in the region of REGGIO EMILIA. The best is called PARMIGIANO REGGIANO, which is only produced in a few specific places in the REGGIO EMILIA region.

Practice

1, first of all, the eggs, cream, black pepper and cheese mix well and wait for use. Note: It is best to use freshly laid eggs. If you can, always buy a piece of cheese and grate it yourself, so that the cheese is fresh and full of flavor.

2. Cook the macaroni in a large pot of water with a pinch of salt and 1 tablespoon of oil.

3, put a little olive oil in the pot, sauté bacon on medium heat, when the surface appears golden brown, add 2tsp white wine, wait for the juice to dry can be removed from the fire.

4. Pour in the cooked pasta, stir a little and add the custard immediately, heat it up with the residual heat, and stir it well to serve.

5. Sprinkle a handful of Parmesan cheese on top and enjoy it while it's still hot!