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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 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).
2. While the lard is cooking, bring water to a boil in a large pot and add a teaspoon of salt.
3. When water is at a rolling boil, add the spaghetti noodles and cook to al dente; drain in a colander.
4. 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.
5. 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.).
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