Break the eggs and place the yolks in a bowl, then beat them lightly using a fork. Add
the grated pecorino cheese and pasteurise in a bain-marie until it reaches a temperature of 65 degrees (which you can check using a kitchen thermometer).
Season with pepper. Brown the bacon in a non-stick pan without adding any other
fat.

Cook your pasta in boiling salted water for 7 minutes, then drain all cooking water from the shapes.

Stuff Spaghetto 3D with your egg cream, add the bacon and a final grating of pepper.