Let's cook the spaghetti alla chitarra in plenty of salted water for the time indicated on the package, leaving them, as per the Campania tradition, al dente. Season with the tomato sauce, stretched with a little cooking water so that during the passage in the oven the dough does not become too dry. We butter and sprinkle with grated pecorino romano ring that we have laid in a plate lined with parchment paper. We arrange the bacon on the edges and fill them half with the spaghetti flavored. Cut the slices of mozzarella and place them over the spaghetti with a leaf of fresh basil. We complete with the remaining spaghetti. We cover with the pillow. We turn the oven on at 200 °. We sprinkle with a nice dose of grated pecorino romano and freshly ground black pepper. Bake until the cheek is not crispy. Serve and taste the hot cake.
by Desperate House Cooker.