Ingredients for 4 people:
- 150 g of pork jowl
- ½ garlic
- 40 g lard
- Salt, black pepper
- Extra virgin olive oil
- 280 g of tagliatelle
- 5 eggs
- 30 g Parmesan
- 50 g of Roman Pecorino
Preparation:
- Eliminate the skin from the pork jowl. Cut it into pieces.
- Place it in the mixing jug with the peeled garlic and crush at speed 5, 20 seconds.
- Cook, along with the butter, on speed 1, 120 degrees, 7 minutes.
- Season with salt and pepper (plentiful) to make it slightly spicy. Set aside.
- Carefully place the blade guard in the clean mixing jug. Fill it with 1 l. of water and season with a little salt and oil. Heat at SL speed, 120 degrees 5 minutes.
- Add the tagliatelle and cook at SL speed, 100 degrees, as per the time indicated on the package.
- Drain with the steamer basket and drizzle with a splash of oil.
- Put the bacon back in the mixing jug, with the blade guard. Cook at speed 3, 85 degrees 4 minutes.
- Introduce the beaten eggs through the mouth of the mixing jug and cook at speed 1, 85 degrees, 4 minutes. Incorporate the pasta and mix it with the sauce at SL speed.
- Serve the pasta with the grated cheeses.
Tips…
- Grate the cheeses by introducing them into large pieces in the mixing jug and grinding at speed 5.
- After the Second World War in Naples, the flavor of the recipe was softened to adapt it to Anglo-Saxon taste and English smoked bacon was incorporated instead of raw pork bacon pork cuts – cooked in olive oil – and cream instead of eggs.
