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Print this Recipe    Carbonara 25

Spaghetti alla carbonara
For 3-4 persons

14 oz spaghetti
7 oz lean lard or bacon
4 eggs
1 garlic clove
3 spoons of grated parmigiano reggiano
extra virgin olive oil
salt and pepper

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 garlice clove ( which
you will take out as soon as it starts browning). In a hot soup
tureen carefully amalgamate 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 homogeneus cream.
The preparation of the sauce must take place when pasta is just
about ready to be strained, so that it may imediately be poured
into the tureen and mixed with the eggs and the crunchy and hot
bacon.

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