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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

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. Plate the carbonara and top with the crispy Speck Alto Adige PGI.