Spaghetti Carbonara with Original South Tyrolean Farm Bacon

Spaghetti Carbonara mit Original Südtiroler Bauernspeck

The Italian classic – prepared with delicious South Tyrolean farmhouse bacon from the Macelleria Steiner from Antholz

Bauernspeck – Ein Speck, der auf der Zunge zergeht

Farmer’s bacon is made from selected pork, from pigs that are kept in small groups on South Tyrolean farms. Farmer’s bacon is very popular because of its higher fat content and is only available in limited quantities. In addition to the leg part, which is allowed to bear the PGI designation, the head, shoulder, loin and belly parts of the pig are also processed. These offer different tastes, but always consistent high quality. Farmhouse bacon is characterised by a fine grain, crumbly consistency and traditional taste.

Only a handful of businesses nationwide have dedicated themselves to the production of original South Tyrolean farmhouse bacon; in the Pustertal Valley, the family business of the Steiner butchery is one of them.

This year we want to prepare delicious spaghetti carbonara with the original South Tyrolean farmhouse bacon. You will need the following ingredients for two good portions:

400 g Spaghetti
200 g South Tyrolean farmhouse bacon cut into fine strips
4 Egg yolk
50 g South Tyrolean butter
Salt, pepper and nutmeg
Parmesan or Pecorino at will

The preparation is – as we like it – very quick:

Put a large pot on to boil the pasta in plenty of salted water until al dente.
Meanwhile, cut the South Tyrolean bacon into fine strips and fry it in a little butter.

Now you need a large bowl in which you whisk the egg yolks with salt, pepper and nutmeg. Add the remaining butter to the fried bacon cubes and mix them into the egg mixture together with the Parmesan.

When the pasta is cooked, drain it and immediately add it to the mixture in the bowl. Finally, mix everything together thoroughly and serve your spaghetti alla carbonara.

Do you know where carbonara comes from? According to a widespread legend, the dish goes back to charcoal merchants, the Italian carbonari, who are said to have cooked pasta with bacon and grated cheese during their lunch break. Alla carbonara therefore means “in the charcoal-burner way”.

An Guatn wish you

Unterschrift Harald und Heinrich vom Blog
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