Carbonara with Speck Alto Adige

Course: starter
Style: modern
Level of difficulty: easy
Preparation time: 30 min.
Created by: Consorzio Tutela Speck Alto Adige

     

Print  
   South Tyrolean-style carbonara
250 g Schüttelbrot (crispy bread) tagliolini noodles 
75 g finely sliced Speck Alto Adige PGI 
7,5 ml white wine 
2 egg yolks
50 ml cream
50 ml broth chives
500 g Schüttelbrot (crispy bread) tagliolini noodles 
150 g finely sliced Speck Alto Adige PGI 
15 ml white wine 
4 egg yolks 
100 ml cream 
100 ml broth chives
1 kg Schüttelbrot (crispy bread) tagliolini noodles 
300 g finely sliced Speck Alto Adige PGI 
30 ml white wine 
8 egg yolks 
200 ml cream 
200 ml broth chives
  

Preparation

Boil the tagliolini in water with salt until al dente. In the meantime, cook the finely sliced Speck Alto Adige PGI in a pan, pour in white wine and add in broth and cream. Reduce the sauce then add in the tagliolini. Remove from heat source. Next, add in egg yolk, garnish with chives and serve.
 
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