Spaghetti carbonara is an Italian pasta dish from Rome made with egg, hard cheese, guanciale or pancetta and pepper. There are many theories for the origin of the name, but since the name is derived from word carbonaro (meaning charcoal burner), some believe this dish was first made for Italian charcoal workers.
Spaghetti 320 g
Cheek lard 150 g
Egg yolks : 6
Pecorino cheese (grated) 50 g
1.Put a large saucepan of water on to boil.
2.Finely chop the cheek lard, having first removed any rind. Put the cheek lard into a pan and brown for 15 minutes.
3. As soon as the water boils, put the spaghetti into water, simmer uncovered (please see the cooking time on the packet)
4. Put the Egg yolks into a bowl, with Pecorino Cheese (30gr).Beat the 6 egg yolks and season with a little grated black pepper. Set everything aside.
5.When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in another pan with the pancetta cheek lard. AFter 20 seconds, remove from fire and mix with the egg yolks and pecorino cheese previously mixed. Sauté for 20 seconds. Season with a little salt, if needed.
6. Use a long-pronged fork to twist the pasta on to the serving plates. Serve immediately with a little sprinkling of the remaining pecorino cheese and a grating of black pepper.