Prep 5 mins
Cook 20 mins
- 14 ounces spaghetti
- 7 ounces lean lard or 7 ounces bacon
- 4 eggs
- 1 garlic clove
- 3 tablespoons parmigiana-reggiano cheese, grated
- extra virgin olive oil
- salt & pepper
- Chop the lard into small cubes about 1/2 cm high and brown it in a pan together with a few spoons of oil and garlic clove ( which you will take out as soon as it starts browning).
- While the lard is cooking, bring water to a boil in a large pot and add a teaspoon of salt.
- When water is at a rolling boil, add the spaghetti noodles and cook to al dente; drain in a colander.
- In a hot soup tureen carefully blend the eggs (two all and two only yolks) at room temperature together with grated cheese, seasoning it with salt and freshly ground pepper; you must obtain an homogeneous cream.
- The preparation of the sauce must take place when pasta is just about ready to be strained, so that it may immediately be poured into the tureen and mixed with the eggs and the crunchy and hot bacon. (The heat from the cooked pasta cooks the eggs.).
I do almost the same recipe but I add 15% cream to my recipe....... about 1/4-1/2 cup and it makes all the difference
I love carbonara but this recipe was just so so. I recommend sticking to the alfredo sauce version. This is more like an egg casserole dish. If you're going to try this recipe I recommend you use about 3x the above listed bacon or a good salty ham or Canadian Bacon even. Also the flavors were too mild for me, so feel free to toss in some cream, parmesan cheese and of course, tabasco sauce! Some mushrooms, red bell pepper, and anything green would also be nice, but now I'm getting hungry so I'd better go. :)
I liked this one, but wish I had put in more bacon and more cream (I added just a little)! When served with freshly grated parmesan cheese, it was wonderful. I thought it would also be good with a little broccoli in it! I'll try that next time.