Spaghetti carbonara

I include a recipe for this well known dish because most people I know get it completely wrong, either adding milk or cream or letting the eggs become scrambled. This recipe is the real thing. It was brought to Lazio from Umbria by coal men (carbonari), who came to sell charcoal to the Romans. Since then it has been adopted by the Romans and is famous all over the world.

Serves: 6

Ingredients:

• 500 g (1 lb 2 oz) spaghetti or spaghettini (the largest spaghetti) (fresh or dried)
• 25 g (1 oz) lard
• 25 g 1 oz) butter
• 2 tbsp olive oil
• 1 garlic clove, slightly squashed
• 100 g ((4 oz) pancetta or guanciale, cut into small chunks
• 5 tbsp dry white wine
• 5 eggs
• 100 g (4 oz) freshly grated Parmesan (or pecorino cheese for the purists)
• 3 tbsp finely chopped parsley
• Salt
• Freshly ground black pepper

Preparation:

Cook the pasta in a large pan of boiling salted water according to the packet instructions or until al dente. Meanwhile, heat the lard, butter and oil in a pan and fry the garlic and pancetta or guanciale until crisp. Discard the garlic and add the white to the pan. Boil to evaporate it a little. Lightly beat the eggs in a large bowl with the grated Parmesan, parsley and some salt and pepper. When the pasta is ready, drain and add to the egg mixture in the bowl, stirring to coat the pasta. Then add to the pancetta or guanciale in the pan. Stir a couple of times and then serve. Caution this recipe contains lightly cooked eggs.