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Versione Italiana

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


ingredients - serves 4
  • 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) - 1707 (kJ)
    Protein: 19.7 (g)
    Total fat: 20.6 (g)
    Total carbohydrate: 35.9 (g)
    Sugars: 2.7 (g)

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?

Our suggestion is: Meranese di Collina o Lago di Caldano (red wines from Trentino - Italy)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".

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