The portal of the Rome Chamber of Commerce for agritourism and the local area
Beat the eggs in a bowl adding grated Pecorino and freshly ground black pepper.
Cut bacon in slices and brown it with oil in a crock deep enough. Once the bacon becomes crispy, add shallot previously finely chopped. Sprinkle with white wine, then add peeled courgettes, wash and cut with a potato peeler to get long and thin strips. Cook everything for a short time to get crispy courgettes.
Boil “pappardelle” in salted water, drain them “al dente” and pour in the crock. Cook with courgettes and bacon at low heat and then, flame off, add eggs, pecorino and black pepper. Stir vigorously and lay on the plates decorating with seasoned pecorino flakes and dust with black pepper.