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.

 

Ready to try something new?

See more Speck recipes ...

Crêpes with Speck Alto Adige PGI sauce

Crêpes with speck sauce

You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat ...

Leek pasta with Speck Alto Adige

Leek pasta with speck

Homemade pasta dough with leek purée, refined with Speck Alto Adige and oven-fresh tomatoes – Sounds and tastes delicious!

Spinach pasta with South Tyrolean pancetta, char and leek

Spinach pasta with pancetta

A different take on spinach. Try our delicious and healthy pasta recipe with South Tyrolean pancetta and char from the Passeiertal valley.

Roughly cut pasta with Speck Alto Adige PGI

Roughly cut pasta with speck

Hungry for pasta? This recipe is a somewhat original take on pasta ...

South Tyrolean Speck mousse on crispy Breatln

Speck mousse on Breatln

Speck as a mousse - this you have to try! Served with typical South Tyrolean bread like e.g. Vinschgau Breatln.

Avocado, chicken breast, Speck Alto Adige PGI and quinoa bowl

Couper les tomates en deux et les disposer sur une plaque, côté coupé vers le haut. Saupoudrer d’une pincée de sucre, de sel, d’origan et d’un filet d’huile.  Enfourner à chaleur tournante à 200 °C pendant 40 minutes.   Pendant ce temps, cuire le quinoa selon les indications sur l’emballage.  Cuire les escalopes de blanc de poulet et les couper en lamelles. Couper le Speck Alto Adige IGP en allumettes.  Couper les avocats en deux, retirer le noyau et la peau et les couper en fines lamelles.   Assaisonner le quinoa avec du sel, du poivre et de l’huile d’olive vierge extra et le servir dans quatre bols. Pour finir, ajouter dans chaque bol les tomates confites, les allumettes de speck, les escalopes de poulet et l’avocat.

This energy-boosting blend of avocado, chicken and quinoa is the perfect meal for sports freaks and fitness fanatics.

South Tyrolean Bauerntoast with Speck Alto Adige PGI

South Tyrolean Bauerntoast

A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.

Tagliatelle with Speck Alto Adige

Tagliatelle with speck

Want to enjoy pasta like in Bella Italia? The easy at-home recipe!

Fried char wrapped in Speck Alto Adige PGI

Fried char wrapped in speck

For once, you can serve char somewhat differently – but have you ever tried this fish wrapped in Speck Alto Adige?

Warm white cabbage and Speck Alto Adige PGI salad

Warm white cabbage and speck salad

This Speck Alto Adige coleslaw goes especially well with Speck-flavoured dumplings, ‘Gröstl’ (a traditional meat and potato dish) or goulash. Red cabbage can be substituted for white cabbage.