Cut the bacon into strips and cook in a skillet until crispy.

Toast the rice in the rendered bacon fat. Add a splash of Prosecco to deglaze, then cook the rice by gradually adding boiling water until done.

In a separate bowl, whisk one egg yolk per person plus one extra for the pot, along with a generous handful of Pecorino Romano cheese. Thin the mixture with a few tablespoons of hot water.

Once the rice is cooked, remove from heat and stir in the egg and cheese mixture along with extra virgin olive oil. Finish with a sprinkle of black pepper.