Pasta with egg and speck is an easy and quick recipe that wins over with the first bite.
Perfect for those seeking a flavorful and creamy first course without sacrificing simplicity, this preparation is inspired by the more famous traditional dish, with a rustic touch and easy to make in our home kitchens.
The combination of crispy speck and the creaminess of the egg creates an excellent contrast, while the pasta – whether it’s spaghetti, rigatoni, or tagliatelle – perfectly envelops the sauce, offering a bite full of flavor. An ideal dish for a quick dinner, but also to surprise our guests with a strong and refined taste.
In this recipe, you don’t need cream or complex ingredients: just fresh eggs, quality speck, and a pinch of pepper to enhance the flavors at their best.
With a few steps and in less than 20 minutes, you’ll serve a creamy and irresistible pasta, perfect for those who love genuine dishes but with a gourmet touch.
Discover how to prepare this delight with my easy and quick method.
TRY ALSO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Pasta with Egg and Speck
- 1 3/4 cups rigatoni (or spaghetti or fusilli)
- 2 eggs (fresh)
- 2.8 oz speck
- to taste salt
- to taste pepper
- 1/2 cup grated Parmesan cheese
Tools for making Pasta with Egg and Speck
- 1 Frying Pan pan
- 1 Pot pot
Steps for Pasta with Egg and Speck
We’ll prepare this dish in the time it takes for the pasta to cook. Put a pot of water to boil on the stove. Meanwhile, in a bowl, combine the eggs, Parmesan, salt, and pepper, and mix vigorously with a fork or whisk, adding a ladle of cooking water.
Take the speck and cut it into thin strips. Sauté it for a few minutes in a hot pan (without oil) until it becomes crispy.
As soon as the pasta is cooked, pour it into the pan with the speck and sauté with a little cooking water. Now pour in the egg cream and mix everything. Our dish is ready to be served immediately.
Pasta with Egg and Speck, Questions and Answers
How do you get a perfect cream without cream?
The key to creamy pasta is the emulsion between the egg and the cooking water. Beat the eggs well with a pinch of salt and pepper, then add a ladle of the hot pasta cooking water to temper them. Once the pasta is drained, season it off the heat, mixing quickly: the residual heat will create a velvety cream without overcooking the egg.
Which pasta shape is best for this recipe?
You can use different shapes, but the most recommended ones are rigatoni, spaghetti, fusilli, or tagliatelle. Spaghetti wrap the cream well, rigatoni hold the sauce in their grooves, while tagliatelle offer an even more enveloping experience thanks to their porous surface.
How can you make the dish even more flavorful?
You can replace Parmesan with a sprinkle of Pecorino for a more intense note and, for those who love strong flavors, a pinch of chili pepper or nutmeg will give it a special touch!
