- 400 g SPAGHETTI
- 200 g CHEEK LARD
- 4 EGGS, JUST THE YOLK
- 50 g PECORINO ROMANO
- SALT, just enough
- BLACK PEPPER, just enough
- EXTRA VIRGIN OLIVE OIL, just enough
First, remove the rind from the cheek lard. Then, cut it into slices, about 1 cm wide. Brown the cheek in a pan with very little oil, until it becomes crispy, without burning it.
Mix the yolk, a pinch of salt, black pepper and almost all the grated pecorino Romano, add around 10 cc of water.
Boil the spaghetti in salted water and drain them once ‘al dente’, keeping a little cup of cooking water aside. Sauté the pasta in pan with the cheek lard, add some boiling water if needed. When cooking is ultimate, take away from the heating and stir vigorously with the egg mixture. Do not cook the egg and let it run, spreading the cream on the dish.
Place the spaghetti and pour the creamy sauce, sprinkle the remaining pecorino and pepper on the dish.
Chef Marco Seripa
6 March 2020