Alternative carbonara with wholemeal mezze maniche, Grana Padano and crispy speck
Medium
4 per.
30 min
Carbonara is one of those dishes universally loved throughout the country. From Roman tradition it has arrived in every corner of the globe, a symbol of Italian culinary tradition and appreciated by all ages. We present an alternative version with Grana Padano DOP Riserva and crispy speck: once you try it, you won’t be able to do without it.
Ingredients
- 320 g whole wheat mezze maniche
- 150 g speck strips
- 3 egg yolks
- 1 whole egg
- 100 g grated Grana Padano DOP Riserva
- Black pepper to taste
- Salt to taste
- Extra virgin olive oil to taste
Procedure:
Bring a pot of salted water to the boil and cook the whole wheat mezze maniche according to the time indicated on the package.
In the meantime, in a non-stick pan, heat a drizzle of extra virgin olive oil and brown the speck over medium heat until crispy. Once ready, set it aside on absorbent paper to remove any excess fat.
In a bowl, beat the egg yolks and the whole egg with the grated Grana Padano DOP Riserva and a generous sprinkling of black pepper until you obtain a smooth cream.
Drain the pasta al dente, keeping a ladle of cooking water, and transfer it to the still hot pan (but with the heat off). Add the egg and Grana Padano mix, stirring quickly to create a creamy consistency. If necessary, add a little cooking water to increase the creaminess.
Add the crispy speck, mix and serve immediately with a further sprinkling of Grana Padano Riserva and black pepper.
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