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Ingredients
240 g Speck Alto Adige PGI, cut into strips 1 dessert spoon butter 500 g spaghettoni 8 fresh egg yolks (or 160 g pasteurised egg yolk) 160 g pecorino romano, grated Black pepper, ground
preparation
Sauté the Speck Alto Adige PGI and butter in a non-stick frying pan on moderate heat for 10 minutes, until crispy. Remove from heat.
In the meantime, bring a pan of salted water to the boil and cook the spaghettoni (thick spaghetti) to a very al dente stage (reduce cooking time by 4 minutes).
In a bowl, whisk the egg yolks together with the grated pecorino romano cheese and the ground black pepper. Add a couple of spoonfuls of the Speck Alto Adige PGI cooking fat and the cooking water from the pasta and whisk to a creamy consistency.
Drain the spaghettoni, transfer to the frying pan, add a couple of ladles of cooking water and cook for 4 minutes. Remove from heat, add the creamy sauce and toss, adding a little more cooking water if necessary.
Plate the carbonara and top with the crispy Speck Alto Adige PGI.
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