MENU
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.
Ready to try something new?
See more Speck recipes ...
These all-Italian schiacciatine and grissini taste even better when served together with fresh mozzarella and Speck Alto Adige PGI.
Attention pasta lovers: You can’t go wrong with this South Tyrolean carbonara with Speck Alto Adige PGI.
Yeast-free and irresistibly crispy: This mouthwatering dish will have the whole family flocking to the table.
This recipe brings crispy fried Speck Alto Adige PGI and everybody’s favourite spring vegetable together in perfect, mouthwatering harmony.
Pancakes also taste deliciously salty. Try these hearty pancakes with zucchini and Speck Alto Adige.
A dessert with Speck? These unusual cupcakes, garnished with Speck Alto Adige, are delicious and a must-try!
These creamy, herby appetiser balls disappear in one single bite.
Savoury Speck Alto Adige lends this beef and potato dish an extra special note. Recipe for two, four and eight people.
This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made with Speck Alto Adige PGI.
Those who like hearty meals should try out South Tyrolean “Quiche Lorraine.”