Spaghetti alla Carbonara

This dish is called “alla carbonara” because this was the basic dish of lumberjacks who went to the Appennines to cut wood. At the time penne were especially used instead of spaghetti.

Ingredients for 4 people:

400 g spaghetti	150 g lard from the pig’s cheek
3 eggs	3 tbsp grated Parmesan cheese
3 tbsp grated Pecorino cheese	little olive oil or butter
garlic salt	black pepper

Preparation

Cube the lard and fry in a pan with oil.
Add a crushed garlic clove and fry until golden. Beat the eggs.

Meanwhile, cook the spaghetti in boiling salted water. Drain them when just al dente, pour in the pan together with the lard which is frying, mix and then remove from the heat.

Add the eggs, a pinch of black pepper, a tablespoon of Parmesan cheese and one of Pecorino cheese. Mix until the eggs turn into a yellow smooth cream.

Then add the remaining cheese and serve immediately.