Pasta Carbonara

• 7/8 pound spaghetti or rigatoni
• 3/4 cup lard cheek, may substitute pancetta bacon
• 3 eggs
• 1 1/4 cups pecorino cheese grated, may substitute parmesan cheese
• salt and ground black pepper as needed

1. Cut the cheek lard into cubes. Brown lightly in a pan with 1 tablespoon of oil until it has been sauteed well without overcooking it.
2. Cook the pasta in a stockpot of boiling salted water.
3. Beat the eggs with salt, some grated cheese, and pepper in a bowl.
4. Drain the pasta while still 'al dente.'
5. Turn on the stove again, add the drained pasta to the pan with the cheek lard, and saute to flavor the pasta.
6. Turn off the heat.
7. Place the pasta and cheek lard in the stockpot where the pasta was previously cooked, add the beaten egg mixture, more pepper, and grated cheese, according to taste.
8. Stir quickly to combine.
9. Serve immediately.

rigatoni, lard cheek, eggs, pecorino cheese, salt

Taken from www.yummly.com/recipe/Pasta-Carbonara-531606 (may not work)