350 g of spaghetti
100 g of whole milk
50 g of Parmigiano Reggiano PDO (to be grated)
100 g of smoked scamorza
50 g of smoked bacon 50 g
1 sprig of thyme
1 pinch of black pepper
Tulone extra-virgin olive oil PGI Sicily
1 clove of garlic
Place a pot full of salted water on the stove and bring it to a boil, it will be used for cooking the pasta. Meanwhile, take care of the other ingredients: cut the smoked pancetta and the smoked scamorza cheese into cubes. As soon as the water has reached a boil, pour the spaghetti and cook them very al dente.
Pour the eggs into a large bowl, add the peeled thyme and the whole milk, then add salt and pepper. At this point, season with the grated parmesan cheese and mix well to obtain a homogeneous mixture. Add the smoked pancetta and the scamorza as well.
As soon as the pasta is cooked, drain it in a bowl and season with a drizzle of olive oil. Add the pasta to the mixture you have previously obtained and stir again. Take a large pan (30 cm diameter) and brown the oil with a clove of garlic.
Remove the garlic clove and pour the mixture with the spaghetti. Distribute them evenly with a spatula, then cook over high heat for 1 minute so as to harden the base, then lower the heat, cover with the lid and cook for 15 minutes.