Ingredients (2 people)
- 160 g of fettuccine pasta
- 50 g of grated aged Pecorino Toscano PDO
- 40 g of butter
- 30 ml of white wine
- 2 egg yolks
- Salt and pepper to taste
Cook the fettuccine in plenty of salted boiling water.
Put a steel bowl on a saucepan to cook in a bain-marie (make sure that the bowl is not in direct contact with the water but that it only receives the heat of the steam).
Put all the ingredients in the bowl and stir with a whisk until the mixture becomes creamy (about 5 minutes). Then, remove the bowl from the heat and continue mixing for a couple of minutes.
Drain the pasta and season it with the Pecorino Toscano PDO flavoured zabaione. If you like it, garnish with toasted bacon and serve hot.