SPAGHETTI CARBONARA WITH SPECK CRUMB AND CHIVES
200g speck, rind removed and chopped 2 tablespoons extra virgin olive oil 1 clove garlic, crushed 1 cup (250ml) single (pouring) cream 2 egg yolks ¹⁄³ cup (11g) finely grated parmesan 400g dried spaghetti 1 tablespoon chives, finely chopped
Place the speck in a small food processor and process until finely chopped. Heat the oil in a large non-stick frying pan over high heat. Add the speck and cook for 7 minutes or until crisp. Add the garlic and cook for a further minute. Remove from the heat and set aside.
Place the cream, yolks and parmesan in small bowl and whisk to combine. Set aside.
Cook the pasta in a large saucepan of salted water for 8–10 minutes or until al dente. Drain, return the pasta to the pan and place over low heat. Add the cream mixture and toss well to combine. Divide the pasta between plates and top with the speck crumb and chive to serve. SERVES 4–6.