- 300g (Dried) Pasta
- 1 Tablespoon Olive Oil
- 200g Diced Speck (or Bacon)
- ¼ cup White Wine
- 2 Free-Range Egg Yolks
- 100mls Pouring Cream
- A large handful of Finely Grated Parmesan (or Grana Padano) Cheese
- A sprinkling of Freshly Ground Nutmeg
- A little Sea Salt and Pepper
Place a large pot of water on the stove and bring to a rolling boil. In a book I’m currently reading, ‘In Search of Total Perfection’, Heston Blumenthal recommends about 1 litre of water for every 100g of pasta.
While the water is coming to the boil, place the egg yolks, cream, parmesan, nutmeg and seasonings into a small mixing bowl and stir well to combine. Set this bowl aside for later on.
Once the water is boiling, add some salt (another Heston tip: add 10g of salt for every 100g of pasta) and give a quick stir before throwing in the pasta. Stir again gently to make sure none of the pasta is sticking together.
In a medium-sized frying pan over med-high heat, pour in the olive oil and when hot, add the speck. Fry until nice and golden. Turn the heat down a little and add the white wine, stirring to lift any little bits of speck stuck to the bottom of the pan. Allow the wine to simmer for a few minutes until syrupy and then turn off the heat.
Keep an eye on the pasta and strain it in a colander as soon as ‘al dente’ (tender, but with a slight bite). Add the drained pasta directly into the frying pan and toss briefly in the oil and speck until all of the pasta is coated. Remove the pan from the stove (so that the sauce doesn’t curdle from the eggs coming in to contact with too much heat) and stir in the egg/cream mixture. The sauce will thicken slightly with this gentle stirring. Check for seasoning and adjust if necessary. Serve immediately.
- If you can find good quality Speck where you live, please give it a try! It has a slightly smoky flavour and a touch of juniper berry, that is really wonderful in this dish.