PANCETTA LARDONS DEFINITION RECIPES

Steps:

• Fill a large pot with cold water and plenty of salt and heat it up. At the same time, remove the eggs from the fridge and let them get to room temperature.
• Cook the Smoked Lardons in a pan (large enough to fit the pasta later) until desired crispiness is achieved.
• For cooking tips, we suggest placing a single layer of lardons in a cold skillet with just enough water to cover the bottom of the pan.
• Set heat to medium-high heat and completely cook off the water.
• Lower to medium heat and brown the first side of the lardons.
• Flip and fry the second side of lardons to desired crispiness.
• Use a slotted spoon to remove the Smoked Lardons from the pan, and place on a paper towel lined plate to drain, saving the bacon fat for a later use.
• In the same pan add olive oil, cooked lardons, garlic and red pepper flakes.
• Cook on low heat until you can smell the garlic and everything is nicely incorporated.
• In a small bowl, beat the eggs and mix in the grated Parmesan cheese and a generous amount of freshly ground black pepper
• Once it reaches a nice rolling boil, add pasta and cook just until halfway done...seriously! When you bite it should still have some white at the center. It will cook further after the next couple of steps.
• Lift pasta out with tongs and move into the deep saucepan with the garlic, lardons and red pepper flakes. Add the butter and stir in to melt.
• Transfer to a serving bowl (or keep it in the same one if you are serving directly) and quickly add the egg and cheese mixture.
• Grind black pepper over the dish, toss very well and serve immediately.
• Enjoy and devour!