(Spaghetti alla chitarra with eggs and speck - Our recipe)

250 g (8 1/2 oz) egg spaghetti alla chitarra
85 g (3 oz) speck (smoked ham), sliced
4 eggs
1 tablespoon dried chives
4 tablespoons extra virgin olive oil
Chili pepper, if you like
Grated Parmesan, if you like
Salt

Time:
preparation: 10 minutes
cooking: 10 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: 408 (kCal) 20 % GDA - 1707 (kJ)
Protein: 19.7 (g) 38 % GDA
Total fat: 20.6 (g) 29 % GDA
Total carbohydrate: 35.9 (g) 13 % GDA
Sugars: 2.7 (g) 2 % GDA

Boil spaghetti alla chitarra in abundant salt water.
Meanwhile cut speck (smoked ham) into thin strips, put olive oil in a non-stick frying pan, beat eggs with a pinch of salt and chili pepper, if you like it, in a bowl.
Drain pasta very well and pour it into the pan together with the speck strips. Start cooking over a medium heat, stirring well. As soon as oil is hot, pour in beaten eggs, stir quickly and switch off the gas. Be careful: your eggs must not cook entirely and the sauce must be creamy.
Serve immediately and sprinkle with grated Parmesan, if you like.