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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A wonderful and simple variety of Spaghetti alla Carbonara. The recipe is from A-M Rank's book Pizza och pasta from 1977. Ingredients:
1/2 lb pancetta (salted belly of pork) |
lard or margarine or vegetable oil |
1 lb spaghetti |
coarsely crushed black pepper |
parmesan cheese, freshly grated |
4 eggs |
Directions:
1. Cook the pasta according to directions.
2. Fry the Pancetta slowly with a little additional fat until slightly crispy. Add generously coarsely black pepper.
3. Mix spaghetti and Pancetta. Serve with Parmesan, the raw yolk of the egg and extra black pepper.
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