Pasta Carbonara

1. 1

   Cut the cheek lard into cubes. Brown lightly in a pan with 1 tablespoon of oil until it has been sauteed well without overcooking it.

2. 2

   Cook the pasta in a stockpot of boiling salted water.

3. 3

   Beat the eggs with salt, some grated cheese, and pepper in a bowl.

4. 4

   Drain the pasta while still 'al dente.'

5. 5

   Turn on the stove again, add the drained pasta to the pan with the cheek lard, and saute to flavor the pasta.

6. 6

   Turn off the heat.

7. 7

   Place the pasta and cheek lard in the stockpot where the pasta was previously cooked, add the beaten egg mixture, more pepper, and grated cheese, according to taste.

8. 8

   Stir quickly to combine.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.