Carbonara with Speck Alto Adige PGI
Attention pasta lovers: you can’t go wrong with this South Tyrolean carbonara with Speck Alto Adige PGI.
Difficulty: Easy
Preparation time: 30 min
A recipe by: Stefano Cavada
Ingredients
Serves for
2
people
Ingredients
- 120 gram Speck Alto Adige PGI, cut into strips
- 0.5 tablespoonbutter
- 250 gram spaghettoni
- 4 fresh egg yolks (or 80 g pasteurised egg yolk)
- 80 gram pecorino romano, grated
- black pepper, ground to taste
Carbonara with Speck Alto Adige PGI
Preparation time 30 min
- 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.