The Saligna Lavigna bacon is the star!
Pork cheek is a cut of pork meat with lean veins of muscle with a component of fine fat, with a composition other than lard (back fat) and bacon (belly fat).
The consistency is harder than bacon and the most characteristic flavor. The meat is carefully massaged by hand and flavored with the characteristic spices. It is left to mature for more than 80 days in an environment with controlled temperature and humidity. If finely chopped it melts in the mouth.
Spaghetti 320 g
Pillow 150 g
Medium egg yolks 6
Roman pecorino 50 g
Black pepper to taste
To prepare spaghetti carbonara, start by putting a pot of salted water on the fire to cook the pasta. In the meantime, remove the rind from the bacon and cut it first into slices and then into strips about 1cm thick. The rind may be reused to flavor other preparations. Pour the pieces into a non-stick pan and brown for about 15 minutes over medium heat, be careful not to burn it otherwise it will release too strong an aroma.
In the meantime, dip the spaghetti in boiling water and cook them for the time indicated on the package. Meanwhile, pour the egg yolks into a bowl, also add most of the Pecorino as per the recipe, the remaining part will be used to garnish the pasta.
Season with black pepper, mix everything with a hand whisk. Add a spoonful of cooking water to dilute the mixture and mix.
Meanwhile, the pillow will be cooked, turn off the heat and keep it aside. Drain the pasta al dente directly into the pan with the bacon and sauté it briefly to flavor it. Remove from the heat and pour the egg and Pecorino mixture into the pan. Stir quickly to mix.
To make it very creamy, if necessary, you can add a little pasta cooking water. Serve immediately the spaghetti carbonara flavoring them with the advanced Pecorino and the ground black pepper to taste and adding the crispy bacon as a final touch!