Traditional carbonara, elevated with Gotzinger’s Double Smoked Speck. A silky sauce of eggs, parmesan and cracked black pepper coats the pasta, while crispy, smoky speck adds bold flavour and texture to every bite.

  • Ingredients

    • Salt – to season
    • Gotzinger Double Smoked Speck (skin removed and cut into
      batons) – 200g
    • Pasta (we used Risoni or Orzo pasta) – 250g
    • Egg yolks – 2
    • Eggs – 2
    • Parmesan (grated) – 125g
    • Cracked black pepper – to season

  • Instructions

    • Bring a large pot of seasoned water to the boil.
    • Pan fry the batons of Double Smoked Speck until golden
      brown and most of the fat has rendered.
    • While pan frying the speck, cook the pasta in the
      boiling water until al dente. Reserve ½ cup of the pasta water for later.
    • In a large bowl, whisk the egg yolks, eggs, parmesan and
      cracked black pepper until you have a well combined mixture.
    • In the bowl, vigorously stir through the drained (and
      still hot) pasta until it is well coated in the sauce.
    • Add the crispy pieces of speck and the rendered fat, continue
      stirring. The sauce will thicken as it cooks from the residual heat of the
      pasta and speck.
    • If the sauce is too thick you can add a touch of the
      pasta water to loosen but use sparingly.
    • Taste and season with salt
      if desired then serve.

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