PREP TIME 5 minutes
COOK TIME 10-15 minutes
150g Barilla spaghetti
Tasman sea salt
Pukara olive oil
150g speck, diced
100g parmesan cheese, grated (plus extra to serve)
Add spaghetti to a pot of boiling water, seasoned with a generous pinch of salt, boil for 5-10 minutes or until pasta is cooked.
In a pan over medium heat, add olive oil and speck, sauté until fat starts to render out, approximately 5 minutes.
In a small bowl, whisk together parmesan cheese, a pinch of sea salt and 2 eggs.
Once the speck is golden brown, turn off the pan and allow to cool for 1-2 minutes. Add in spaghetti straight from the pot (along with a small amount of pasta water) and mix through the speck. Add in eggs and parmesan, stir quickly until pasta is coated in the sauce.
To serve, top with grated parmesan cheese.