Spaghetti carbonara with smoked Livar bacon bits
Traditionally, spaghetti carbonara is made with guanciale. Guanciale is the dried cheek of the pig. Salted, seasoned with pepper and slowly dried. In this recipe, smoked Livar bacon cubes are used as a smoky counterpart to the creamy sauce.
Ingredients (for 4 persons)
- 400 grams of fresh spaghetti
- 150 grams of smoked Livar bacon cubes
- 1 clove of garlic, grated
- 3 whole eggs
- 1 egg yolk
- 50 g Pecorino Romano cheese
- 75 g Parmesan cheese
- Freshly ground black pepper
- First fry the smoked Livar bacon cubes with the garlic in their own fat. Separate the crispy bacon cubes from the fat. Do not throw away the fat! The frying fat gives extra flavour to the sauce.
- Now make the sauce. To do this, beat the 3 whole eggs with the egg yolk in a bowl. Then add the Pecorino Romano, 50 grams of Parmesan cheese and the cooking fat and mix well. Season with freshly ground black pepper.
- Boil off the spaghetti and add a little cooking liquid to the sauce. Then mix the spaghetti into the sauce as well. The heat from the just-cooked spaghetti causes the cheese to melt and the egg to solidify. This gives the sauce its binding and forms a smooth layer around the pasta. Mix quickly so that the sauce is well distributed over all the spaghetti.
- Finish with some more freshly ground black pepper, the remaining Parmesan cheese and the sautéed smoked Livar bacon cubes.
Make this dish with...
Livar smoked bacon cubes
€ 12,60 VAT inclusive
Livar smoked bacon cubes
€ 6,90 VAT inclusive
Livar smoked bacon cubes
€ 111,20 VAT inclusive