Spaghetti Alla Carbonara – a delicious recipe with spaghetti, lean lard, eggs, garlic, parmigiana-reggiano cheese, extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
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.
6
(The heat from the cooked pasta cooks the eggs.
7
).
494
kcal
Calories
35
g
Fat
10
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 14 ounces spaghetti, 7 ounces lean lard or 7 ounces bacon, 4 eggs, 1 garlic clove, and more.
Yes, Spaghetti Alla Carbonara falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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