Last night was just strange. We had almost no business, sadly typical of a Thursday night during the NCAA basketball tournament, so I decided to bail early and spend the evening with Ann. She texted me to bring home something for dinner so I went into the walk-in to see what might pique my interest. I spied a slab of speck, the delicious lightly juniper-smoked cured pork belly from Alto Adige. Unlike any other cured meat in the world, I think of it as a first class lightly smoked ham, mostly because it is made from very lean bellies and is more meat than fat.
|High Acid Syrah for the Carbonara|
|Trofie, Duck Eggs, Speck, Pecorino Romano, Parsley|
|How Beautiful are These Duck Egg Yolks?|
|Food of the Gods!|
500 grams pasta
2 tablespoons butter
4 ounces speck, diced
3 duck egg yolks
1/2 cup grated pecorino romano
handful of fresh parsley, minced
reserved pasta water
While the pasta is cooking, heat the butter in a skillet and cook the speck for a couple of minutes. Into your pasta bowl put the duck egg yolks, the cheese, and the parsley and mix well. Lightly drain the pasta just as it gets done and unceremoniously dump it on the egg yolk mix. Pour over the butter and speck. Toss it all together, adding more hot pasta water as necessary to make a fluid sauce. Season as necessary. Eat!