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Pasta: Felicetti with Spinach and Speck

Pasta: Felicetti with Spinach and Speck
©Constantin Fischer
Home Food & Drinks Recipes Cooking Pasta: Felicetti with Spinach and Speck

Pasta: Felicetti with Spinach and Speck

Pasta

In a small mountain village in the Dolomites, allegedly the “finest pasta in the world” is produced, which Constantin Fischer uses in this dish.

Constantin Fischer

For the pasta:

Ingredients (4 servings)
500 g Felicetti Monograno Spaghetti or any other Spagetti
salt

For the sauce:

Ingredients (4 servings)
250 g fresh spinach
100 g Speck or Pancetta, diced
3 spring onions
250 ml vegetable stock
mascarpone
salt
pepper
1/2 teaspoon(s) coriander, ground
4 egg yolks
parmesan cheese
  • Cook the pasta according to the package instructions in plenty of salted water. Drain the pasta approx. 3 minutes ahead of the indicated cooking time, as the pasta will finish cooking in the sauce.
  • Wash spinach, drain and cut into strips. Place in a bowl and set aside. Clean the spring onions and finely cut into rings.
  • Put the diced Speck in a pan and fry slowly until crispy. Add the onion and spinach to the bacon, pour in the vegetable stock. Stir in two tablespoons of mascarpone and season with salt and a little pepper.
  • Add the pasta and coriander and cook for another 3-4 minutes.
  • Add the egg yolk to the spaghetti with grated parmesan only once you are ready to serve as the egg yolk takes 30 seconds to cook. If you over cook the yolk, it will curdle. The parmesan will melt when added to the hot pasta, so no need for additional heating.

Step by step pictures of the preparation:

Pasta: Felicetti with Spinach and Speck
Pasta: Felicetti with Spinach and Speck
Pasta: Felicetti with Spinach and Speck
Constantin Fischer
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