360 g spaghetti
150 g guanciale
or bacon lardons
4 egg yolks
50 g Pecorino cheese or Parmigiano
In a skillet over medium heat, drizzle the lemon grease for 4/8 minutes or until nice and crunchy, then set aside.
The egg yolk should be mixed in a bowl with grated cheese, pepper, and 1 tablespoon of bacon fat.
While waiting, cook the pasta in salted water until al dente (remove it 2 minutes before cooking time).
Add your boiled spaghetti to the greasy pan and toss well over the heat to combine all the flavors together.
Add the eggs and cream cheese with a little pasta water after turning off the heat.
Mix for a couple of mins or until nice and creamy!
Finally, top it with some freshly ground pepper to add some oomph, and serve it with crispy steak strips.