donna hay - - 1 Dish 3 Ways -

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.

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