Carbonara with Speck Alto Adige - Ricetta

Course: starter
Style: modern
Level of difficulty: easy
Preparation time: 30 min.
Created by: Stefano Cavada

     

Print  
  South Tyrolean-style carbonara



120 g Speck Alto Adige PGI, cut into strips
1/2 dessert spoon butter
250 g spaghettoni
4 fresh egg yolks (or 80 g pasteurised egg yolk)
80 g pecorino romano, grated
Black pepper, ground
240 g Speck Alto Adige PGI, cut into strips
1 dessert spoon butter
500 g spaghettoni
8 fresh egg yolks (or 160 g pasteurised egg yolk)
160 g pecorino romano, grated
Black pepper, ground
480 g Speck Alto Adige PGI, cut into strips
2 dessert spoon butter
1000 g spaghettoni
16 fresh egg yolks (or 320 g pasteurised egg yolk)
320g pecorino romano, grated
Black pepper, ground
 

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 ...

Spelt and rye focaccia with onion and Speck Alto Adige PGI - recipe

Spelt and rye focaccia with rosemary, thyme, fleur de sel, onion and Speck

A riot of scents and aromas for this focaccia with herbs and Speck Alto Adige.

Wraps with Speck Alto Adige PGI

Wraps with Speck Alto Adige PGI

Perfect for a quick snack or an easy meal after work. You can never go wrong with a wrap! 

Barley risotto with Speck Alto Adige PGI, apples and cheese - recipe

Barley risotto with speck, apples and cheese

So simple, so delicious: Pep up your risotto with apples, Speck Alto Adige and cheese to give it that certain something!

Focaccia with Speck Alto Adige - recipe

Speck focaccia

Italian antipasti, ideal for celebrations, as a snack or as a starter. Enjoy our focaccia with Speck Alto Adige ...

Red wine fettuccine with leek, Graukäse and Speck Alto Adige - recipe

Red wine fettuccine with speck

We love to cook with wine. Sometimes we even use it to actually cook. Especially in combination with leek, grey cheese and Speck Alto Adige - what could be better?

Rösti with Speck Alto Adige PGI - recipe

Rösti with speck

South Tyrol on your plate! How about a traditional dish consisting of potato ‘rösti’ with Speck Alto Adige? Check out the recipe here ...

Speck Alto Adige PGI layered pie - recipe

Speck layered pie

A different take on Millefoglie. Instead of being sweet, this dish is savoury and hearty thanks to the Speck Alto Adige. It’s an especially light recipe that works well as a starter.

Farmer’s Omelette with Speck Alto Adige PGI - recipe

Farmer’s omelette with speck

Quick and original: It’s a traditional omelette pepped up with Speck Alto Adige! Tastes so good, you’ll have to try it for yourself!

Carbonara with Speck Alto Adige - Ricetta

South Tyrolean-style carbonara

Attention pasta lovers: You can’t go wrong with this South Tyrolean carbonara.

Beef tagliata wrapped in Speck Alto Adige and baked potatoes - recipe

Beef tagliata wrapped in speck over glazed radicchio and baked potatoes

A recipe for connoisseurs & gourmets and all those aspire to be!