Tagliatelle Carbonara

Ingredients for 4 people:

• 150 g pork jowl
• ½ garlic
• 40 g lard
• Salt, black pepper
• Extra virgin olive oil
• 280 g tagliatelle
• 5 eggs
• 30 g Parmesan cheese
• 50 g Pecorino Romano

Preparation:

1. Remove the skin from the pork jowl. Cut it into pieces.
2. Place in the mixing jar with the peeled garlic and mince on speed 5, 20 seconds.
3. Cook, together with the butter, on speed 1, 120 degrees, 7 minutes.
4. Season with salt and pepper (plenty) to give it a little bite. Set aside.
5. Carefully place the blade guard in the clean mixing jar. Fill with 1 litre of water and season with a little salt and oil.
6. Heat on speed 0, 120 degrees for 5 minutes.
7. Add the tagliatelle and cook at speed 0, 100 degrees for the time indicated on the packet.
8. Drain the tagliatelle in the steamer basket and drizzle with a little oil.
9. Place the meat back in the mixing jar with the blade guard.
10. Select “sauce”, speed 3, 85 degrees, 4 minutes.
11. Add the beaten eggs through the center aperture of the mixing jar lid and continue with the same programme for 4 minutes.
12. Add the pasta and mix by hand with the spatula.
13. Serve the pasta with the grated cheeses.

Tips…

• Grate the cheeses by placing them in large chunks in the mixing jar and blending on speed 5.
• After the Second World War in Naples, the flavour of the recipe was softened to adapt it to Anglo-Saxon tastes and smoked bacon was added instead of unsmoked – cooked in olive oil – and cream instead of eggs.