1. make the spaghetti al dente in enough salted water. Preheat a serving dish in the oven.
In the meantime, dice the bacon and fry it in the lard or butter in a saucepan. Fry the peeled and halved garlic clove and the chili pepper. Remove both from the saucepan when they threaten to burn.
Mix the eggs with 2 tbsp. of the cheese and enough coarsely ground pepper in the heated baking dish. 4.
Drain the spaghetti (catching a small amount of hot cooking water) and pour it into the baking dish while it is still wet. Add a little cooking water and mix well – the egg sauce should coat the spaghetti thickly. Now stir in the bacon and the remaining cheese and bring to the table on the spot.
Tip: Mild the sauce with 2-3 tbsp sweet whipped cream.
Drink tip: Red wine
Our tip: Use bacon with a fine, smoky note!
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