Spaghetti Alla Carbonara with Pancetta and Rosemary – Lardo
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g ham (pancetta), cut into fine strips
- 50 g rosemary lardo, cut into fine strips
- 125 ml cream
- 2 egg (s)
- 500 g spahetti
- salt
- 150 g parmesan, finely rated
- Pepper, black, freshly ground
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti al dente.
- Leave the pancetta and lardo strips in a dry pan and fry them until crispy; keep warm in the pan.
- In a pre-warmed bowl in the oven, whisk the whipped cream and eggs well, whisk with 2 tablespoon pasta water and 100g parmesan.
- Drain the spaghetti in a colander and mix immediately with the bacon and fat in the pan. Pour the contents of the pan into the bowl. Mix everything well, grind vigorously with pepper and serve immediately.
- Serve with the rest of the parmesan.
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