100 g guanciale
4 slices of bacon
2 eggs
A drop of milk
Grated Pecorino cheese
Extra virgin olive oil, salt and plenty of pepper
Beat the eggs with milk, salt, pepper and plenty of pecorino cheese.
Cut the guanciale into very small cubes and let cook in a medium-sized pan until crisp, then add the eggs and cheese mixture.
Let the mixture cook for some minutes, then place the crescia already cooked on one side on top. Let the other side cook, let it cool down, turn everything out onto some food film, which will be used to help you roll the Crescia without ruining it.
While the roll is resting, cook the bacon slices in the pan over high heat. Cut the roll in two and garnish with bacon.
Serve it hot.
