Spaghetti Carbonara with
Speck Alto Adige
30 Min
easy
4 portions
Ingredients
320 g Spaghetti
100 g Recla Speck Alto Adige PGI Julienne
1 tbsp. Butter
200 ml cream
3 Egg yolk
2 tbsp. Parmesan cheese, grated
Salt
Freshly grouned black pepper
Further ingredients:
40 g Roasted Recla Speck Alto Adige PGI Julienne
1 tbsp. Finely chopped parsley
2 tbsp. Grated Parmesan cheese
100 g Recla Speck Alto Adige PGI Julienne
1 tbsp. Butter
200 ml cream
3 Egg yolk
2 tbsp. Parmesan cheese, grated
Salt
Freshly grouned black pepper
Further ingredients:
40 g Roasted Recla Speck Alto Adige PGI Julienne
1 tbsp. Finely chopped parsley
2 tbsp. Grated Parmesan cheese
For the kitchen
Speck Alto Adige PGI Julienne 70g
The perfect combination of form and taste, which will transform your recipes into unique dishes. These long, thin strips of Speck Alto Adige PGI are ideal for enriching pastas, risottos, gnocchi, soups, and salads. Sauté them quickly in a pan for a crispy consistency. The double pack allows you to always have more in the fridge ready for use. A precious friend in the kitchen!
To the productPreparation
- Cook the spaghetti in salted water until firm to the bite, as indicated on the product package.
- Gently fry the 100g Speck Alto Adige PGI Julienne in butter while the pasta is cooking.
- Mix the cream together with the egg yolk, parmesan cheese and salt in a bowl.
Finalisation:
- Drain the cooked spaghetti and add them to the fried Speck Alto Adige PGI Julienne in the pan.
- Add the mixed cream and egg yolk and stir in well.
- Season with pepper, then garnish with the roasted 40g Speck Alto Adige PGI Julienne, parsley and parmesan before serving.
