The choice of esessential ingredients for the perfect realization of this dish. Bacon or cheek lard? High-quality cheek lard selected from our supplier of Leonessa (the awarded company “Sano”, in the Rieti province), with high level of muscle and low fat quantity. The cheek lard is prepared with a condiment of salt, pepper and rosemary, and a pinch of garlic and salvia. It is seasoned for approximately three months, period during which the classic external crust and its interior acquire very typical taste. Parmesan or Pecorino cheese? It must be roman pecorino cheese because it highlights its savor and unify all the main ingredients.
PREPARAZIONE E VINO CONSIGLIATO AL RISTORANTE
The recipe is very simple, but not easy to realize. Cut the cheek lard in strips, browning it in a pen without oil. The egg yolk has to be whisked on the side and flavored with pepper and pecorino cheese. And what about pasta? The famous rigatoni, cooked “al dente”, and flavored with the fat of the cheek lard. Finally, submerge it with the whisked eggs and mix while adding pecorino cheese and without any water. The consistency must be creamy and not fluid. If the pasta is getting to dry, stop adding pecorino cheese. The result is a soft carbonara, tasty and appetizing, a unique pleasure. It must be served directly in the pan.
WHICH WINE TO PAIR?
We recommend a wine well-structured like a Negramaro, ideal to highlight the tradition.