Ingredients with Measurements:
- 400g spaghetti
- 150g Speck Alto Adige PGI, diced
- 4 egg yolks
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/2 teaspoon black pepper
- Salt to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente.
2. While the pasta is cooking, heat a large skillet over medium heat. Add the diced Speck Alto Adige PGI and cook until crispy, about 5-7 minutes.
3. In a mixing bowl, whisk together the egg yolks, Parmesan cheese, heavy cream, black pepper, and a pinch of salt.
4. Drain the cooked spaghetti and add it to the skillet with the crispy Speck Alto Adige PGI. Toss to combine.
5. Remove the skillet from heat and pour the egg mixture over the spaghetti. Toss quickly to coat the pasta evenly.
6. Serve immediately, garnished with additional Parmesan cheese and black pepper.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 610
Fat: 31g
Carbohydrates: 53g
Protein: 28g
Sodium: 660mg
Substitutions for ingredients:
- Pancetta or bacon can be used instead of Speck Alto Adige PGI.
- Pecorino Romano cheese can be used instead of Parmesan cheese.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add sautéed mushrooms or roasted cherry tomatoes for extra flavor.
- Use linguine or fettuccine instead of spaghetti.
- Add a splash of white wine to the skillet with the Speck Alto Adige PGI for extra depth of flavor.
Tips and tricks:
- Be sure to whisk the egg mixture thoroughly to prevent any lumps.
- Reserve a cup of pasta water before draining the spaghetti to use if the carbonara sauce needs to be thinned out.
- Don't overcook the Speck Alto Adige PGI as it can become tough and chewy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over low heat, adding a splash of milk or cream if the sauce has thickened too much.
Presentation ideas:
Serve on a large platter with a sprinkle of fresh parsley or basil.
Garnishes:
Additional Parmesan cheese and black pepper.
Pairings:
- A crisp green salad with a lemon vinaigrette.
- A glass of Pinot Grigio or Chianti.
Suggested side dishes:
- Garlic bread or breadsticks.
- Roasted vegetables such as asparagus or Brussels sprouts.
Troubleshooting advice:
- If the carbonara sauce is too thick, add a splash of pasta water or milk to thin it out.
- If the egg mixture scrambles when added to the hot pasta, remove the skillet from heat and add the egg mixture slowly while tossing the pasta quickly.
Food safety advice:
- Be sure to cook the Speck Alto Adige PGI until crispy to ensure it is fully cooked.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Carbonara is a classic Italian pasta dish that originated in Rome in the mid-20th century. It is traditionally made with eggs, cheese, and cured pork, and is a favorite among pasta lovers worldwide.
Flavor profiles:
Savory, salty, creamy, and slightly smoky.
Serving suggestions:
Serve as a main course for a cozy dinner at home or as a special dish for a dinner party.
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Region: Italian