Pasta Carbonara

Directions

1. 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. 2
   Cook the pasta in a stockpot of boiling salted water.
3. 3
   Beat the eggs with salt, some grated cheese, and pepper in a bowl.
4. 4
   Drain the pasta while still 'al dente.'
5. 5
   Turn on the stove again, add the drained pasta to the pan with the cheek lard, and saute to flavor the pasta.
6. 6
   Turn off the heat.
7. 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. 8
   Stir quickly to combine.
9. 9
   Serve immediately.