Spaghetti alla carbonara

Ingredients for four people

400 g spaghetti 150 g guanciale (pork cheek or bacon)

3 fresh eggs 3 grated parmisan spoons

3 grated pecorino romano cheese (sheep cheese)

few lard (or oil or butter)

garlic

salt

pepper

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Preparation

First of all we have to cut guanciale (or bacon) in small square pieces (2cmx2cm) and than we leave to sear it in a very large frying pan anointed with lard or oil or butter( if you use a small one you don’t sear it but you get stewed bacon!!!). Add a garlic clove and keep it in the frying pan till it get golden ( not burned!).

Put the eggs in a bowl end let’s start to whipping.

In the meantime put one big pot with salt on fire…as soon as it starts boiling drop the spaghetti. If you want to eat spaghetti “Italian way” you must take off the pot “al dente”…it means that if the package show for instance 10 minutes cooking time you’d better cook it 7 minutes in the boiling water and finish the remaining 3 minutes cooking in the frying pan with

one glass of the same cooking water.

Add a little bit of oil in the frying pan and start jumping the spaghetti.

You must add the eggs with the mix cheeses out from the fire (otherwise

you won’t have a cream but crumbled eggs!! This is the most popular