in Italy

Spaghetti alla carbonara with pancetta and rosemary lardo

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Ingredients for 4 servings:

  • 150 g pancetta, cut into fine strips
  • 50 g lardo with rosemary, cut into fine strips
  • 125 ml cream
  • 2 eggs
  • 500g spaghetti
  • Salt and pepper, freshly ground black
  • 150 g Parmesan, finely grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Fry the pancetta and lardo strips in a dry pan until crispy; keep warm in the pan. Cook the spaghetti in salted water until al dente. Whisk the heavy cream and eggs in a bowl preheated in the oven, then whisk with 2 tablespoons of the pasta water and 100g of Parmesan cheese. Drain the spaghetti in a colander and immediately toss in the pan with the bacon and fat. Pour the contents of the pan into the bowl. Mix everything well, season generously with pepper, and serve immediately. Serve with the remaining Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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