Recipe: Yummy Speck Carbonara

Speck Carbonara. 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.

Then add the spaghetti to the fried speck, then cover with the egg mixture and mix through. Sprinkle with Tyrolean mountain cheese before serving. This dish goes well with a variety of seasonal salads. You can have Speck Carbonara using 7 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Speck Carbonara

1. You need 250 grams of Pasta.
2. You need 100 grams of südtiroler Speck.
3. It's 3 of eggs.
4. Prepare 40 grams of grated Parmesan.
5. You need 5 grams of butter.
6. Prepare 1 of salt.
7. It's 1 of black pepper.

Carbonara is a dish of pasta seasoned with browned guanciale (a kind of bacon), pepper, Pecorino Romano cheese and beaten eggs, which have to cook only with the heat released from pasta. Let's start off by saying what ingredients are not included in the real Italian pasta alla carbonara recipe. First, start the water to boil for the pasta. Once boiling, add two pinches of salt to the water, and then cook the pasta until it al dente.

Speck Carbonara instructions

1. Boil the water with a pinch of salt and cook the pasta.
2. Cut the speck into small pieces.
3. Put the butter in a pan and when it's melted add the chopped speck.
4. In a bowl mix the eggs, parmesan and a pinch of pepper.
5. Add the crunchy speck to the bowl.
6. When the pasta is ready,strain it and put it back in the pot.
7. Add the ingredients mixture and stir. You have got to be fast and do that while the pasta is still hot, so the eggs can cook..
8. Adjust with salt, pepper and parmesan if necessary. Guten Appetit! Buon appetito!.

While the water boils, grab a large a saucepan and heat the oil. Candelori says adding cream to carbonara is the biggest no-no, as the creaminess of the pasta dish should only come courtesy of the raw egg and the addition of some of the reserved cooking water. "Eggs are the unsung hero of a carbonara. Spaghetti alla Carbonara: When it's good, it can make your eyes roll back in your head with pleasure. It lurks there, beckoning, batting its eyelashes on Italian menus. When you don't order it, you usually end up wishing you had.