Spaghetti alla chitarra con speck
Spaghetti alla chitarra with eggs and speck
- 250 g (8 1/2oz) 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) 21 % GDA (*) - 1707 (kJ)
Protein: 19.7 (g) 40 % GDA
Total fat: 20.6 (g) 30 % GDA
Total carbohydrate: 35.9 (g) 14 % GDA
Sugars: 2.7 (g) 3 % 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.
What's the right wine for " Egg spaghetti alla chitarra with speck " ?
Our suggestion is: Meranese di Collina o Lago di Caldano (red wines from Trentino - Italy)
Greetings from Italy!
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