Speck Carbonara. Put the butter in a pan and when it's melted add the chopped speck. In a bowl mix the eggs, parmesan and a pinch of pepper. Add the crunchy speck to the bowl.
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. Next, add in egg yolk, garnish with chives and serve. You can cook Speck Carbonara using 7 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Speck Carbonara
- It's 250 grams of Pasta.
- Prepare 100 grams of südtiroler Speck.
- You need 3 of eggs.
- You need 40 grams of grated Parmesan.
- You need 5 grams of butter.
- You need 1 of salt.
- You need 1 of black pepper.
Bacon, pancetta, speck: they should not be used. Guanciale is the real deal, pure greasy magic, and if you take away its golden fat, pasta alla Carbonara becomes flat and dull. If you are on a diet or do not find Guanciale do not make pasta alla carbonara, it is very simple: sometimes nothing is better than something… In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. In a medium bowl, whisk eggs and Parmesan until combined.
Speck Carbonara step by step
- Boil the water with a pinch of salt and cook the pasta.
- Cut the speck into small pieces.
- Put the butter in a pan and when it's melted add the chopped speck.
- In a bowl mix the eggs, parmesan and a pinch of pepper.
- Add the crunchy speck to the bowl.
- When the pasta is ready,strain it and put it back in the pot.
- 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..
- Adjust with salt, pepper and parmesan if necessary. Guten Appetit! Buon appetito!.
Set up your FlavorProfile or log in to:. Add this spice to "My Spices" Create a more personalized experience; Manage your spices in FlavorProfile Bring a large pot of salted water to a boil. This is not at all the classic Italian Carbonara. Then add to that your preffered pasta. 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.
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