Carbonara with Speck Alto Adige - Ricetta

Course: starter
Style: modern
Level of difficulty: easy

Preparation time: 30 min.
Created by: Stefano Cavada

Ingredients
2 people
4 people
8 people

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.

von den Profis abgucken

back to the recipes

Ready to try something new?

See more Speck recipes ...

Cabbage marinated with crispy Speck Alto Adige PGI - recipe

Hearty traditional fare reimagined: cabbage, crispy Speck Alto Adige and fresh parsley make this a dish to remember.

to the recipe

Pastry whorls with Speck Alto Adige PGI - recipe

These pastry whorls make for a tasty appetiser the ideal finger food for enjoying with an aperitif.

to the recipe

Risotto with Cod and Speck Alto Adige PGI - recipe

A new take on Italian classics: Black risotto, cod and pork rinds combine for a new taste experience.

to the recipe

Cannoli made of Speck Alto Adige PGI and filled with tuna sauce – recipe

Recipe for cannoli made with Speck Alto Adige PGI and tuna sauce

Tasty slices of Speck Alto Adige formed into succulent cannoli – small tubes with a soft creamy cheese and tuna filling. It's tempting!

to the recipe

Endives with Speck Alto Adige PGI – recipe

Looking for a tasty alternative to the usual salad? Try this colourful and irresistible recipe!

to the recipe

Spätzle noodles with Speck Alto Adige PGI and cheese sauce - recipe

Traditional Spätzle noodles with succulent Speck Alto Adige PGI, local cheese and a hint of rosemary for that very special taste.

to the recipe

Spaghettoni with spinach, Speck Alto Adige PGI and pomegranate - recipe

Spaghettoni with spinach, walnut crumble, Speck and pomegranate

For pasta lovers: the crispiness of the crumble, the spicy aromas of Speck Alto Adige and the freshness of the pomegranate are sure to win you over.

to the recipe

Bruschetta with ricotta, Speck Alto Adige PGI and fig jam - recipe

Bruschetta with ricotta, Speck and fig jam

Crispy finger food: this fresh take on bruschetta will be a hit at any party.

to the recipe

Ravioli with prawns and Speck Alto Adige PGI - recipe

Can ravioli be a matchmaker? It can be with shrimps and Speck Alto Adige, which is an amazing combo you have to taste for yourself!

to the recipe

Speck Alto Adige PGI carpaccio and boletus mushrooms - recipe

Speck carpaccio and portobello mushrooms

Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.

to the recipe