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 ...
A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.
Yeast-free and irresistibly crispy: This mouthwatering dish will have the whole family flocking to the table.
Yes, we are serious: This recipe features typical waffles like you know from your childhood, yet with a twist ...
A recipe for asparagus lovers and all those who aspire to be! Learn more here.
This recipe brings crispy fried speck and everybody’s favourite spring vegetable together in perfect, mouthwatering harmony.
Keen on a spicy yet simply prepared dish? We’re dishing up Speck Alto Adige and cod.
Speck and mascarpone? Does that work? The answer is yes! Try this delicious combo for yourself.
Filled Schlutzkrapfen pasta, roasted Speck Alto Adige, and fresh leaf salad: The hearty starter in between meals!
Watch out, it’s about to get creative: Vinschgerl bread French toast with smoked delicacies and, of course, Speck Alto Adige. For brunch or as a starter.
Speck as a mousse - this you have to try! Served with typical South Tyrolean bread like e.g. Vinschgau Breatln.