SERVES 4 PEOPLE
READY IN 15 ‘(6’ preparation, 9 ‘cooking)
INGREDIENTS
12 oz spaghetti
water and cooking salt to taste
9 oz cheek lard, cubed (or bacon)
4 egg yolks
4 tablespoons Romano cheese (if you don’t like, use Parmesan cheese)
black pepper to taste
STEP 1: PREPARE THE SAUCE
In a skillet over medium heat, brown the cheek lard without adding fat. Once toasted, put it aside.
In a bowl, mix the egg yolks with cheese and add a nice freshly ground black pepper.
STEP 2: COOK THE SPAGHETTI
In boiling salted water (the correct ratio provides 1 liter of water per pound of pasta and 12 g of salt per liter of water), cook the spaghetti (about 9 minutes). Just before drainig them, pick up half a cup of cooking water and keep it aside.
STEP 3: MIX SAUCE AND PASTA
Place spaghetti in the sauce bowl and mix quickly in order to create a cream with the egg yolks.
If the mixture is too dry, add a little of the cooking water previously preserved (if they’re creamy they’re perfect!)
#getBready & enjoy your meal
Share on
