South Tyrolean-style carbonara
South Tyrolean Speck gives a special touch to this classic recipe of the Italian cuisine.
- Persons: 4
- 500 g Schüttelbrot (crispy bread) tagliolini noodles
- 150 g finely sliced Speck Alto Adige PGI
- 15 ml white wine
- 4 egg yolks
- 100 ml cream
- 100 ml broth
Boil the tagliolini in water with salt until al dente. In the meantime, cook the finely sliced speck in a pan, pour in white wine and add in broth and cream. Reduce the sauce then add in the tagliolini. Remove from heat source. Next, add in egg yolk, garnish with chives and serve.
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