Carbonara with Speck Alto Adige

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

     

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  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.

 

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