Penne rigate alla carbonara

Cut the bacon and fry it without oil, just heating the pan (it is done with the fat it releases), until it is crispy.

Boil the pasta for about one minute less than the al dente mark. You should see a slightly raw line inside the macaroni when you bite into it. We separate 1/3 glass of water from the cooking.

Separate the egg yolks (the whites can be set aside for pancakes, for example) and beat them in a bowl with pepper.

Add the Parmesan and the water and stir well.

Place the drained pasta and the bacon in the casserole with the fire very low (even turned off if the vitro is still hot enough). Add the sauce from the bowl, stirring continuously so that it does not curdle.

It should be eaten freshly made. You can add more parmesan and pepper once it has been served.