Recipe Tip: Pasta: Felicetti with Spinach and Speck - Falstaff
Top Recipe for 4 Persons by Constantin Fischer. All ingredients and tips for getting it right. In a small mountain village in the Dolomites, allegedly the “finest pasta in the world” is produced, which Constantin Fischer uses in this dish.
- 500 gFelicetti Monograno Spaghetti or any other Spagetti
- 250 gfresh spinach
- 100 gSpeck or Pancetta, diced
- 3spring onions
- 250 mlvegetable stock
- ½ teaspoon(s)coriander, ground
- 4egg yolks
- parmesan cheese
Step 1Cook 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.
Step 2Wash spinach, drain and cut into strips. Place in a bowl and set aside. Clean the spring onions and finely cut into rings.
Step 3Put 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.
Step 4Add the pasta and coriander and cook for another 3-4 minutes.
Step 5Add 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.
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