Ingredients (Serves 4):

• 1 lb Fiorfiore Spaghetti Pasta
• 3 oz Fiorfiore Speck, diced
• 1 tbsp Fiorfiore Extra Virgin Olive Oil
• 2 large eggs
• 1 cup freshly grated Parmesan cheese
• Black pepper to taste

Preparing:

1. Bring a large pot of salted water to a boil. Add Fiorfiore Spaghetti Pasta and cook until al dente (according to package instructions, about 8–9 minutes).
2. Reserve 1 cup of pasta water before draining the spaghetti. This is key to achieving a silky sauce.
3. While the pasta cooks, heat a large skillet over medium heat.
4. Add Fiorfiore Speck, cut into small strips or diced pieces. If needed, add 1 tbsp of Fiorfiore Extra Virgin Olive Oil to prevent sticking.
5. Cook for 4–5 minutes, stirring occasionally, until the Speck is golden and crisp. Remove from heat and set aside, leaving the rendered fat in the skillet.
6. In a medium-sized bowl, whisk together the eggs, egg yolks, and 3/4 cup of grated Parmesan cheese until smooth.
7. Stir in freshly cracked black pepper. The mixture should be creamy and lump-free. Set aside.
8. Once the spaghetti is cooked and drained, immediately transfer it to the skillet with the Speck (off the heat).
9. Pour the egg and cheese mixture over the hot pasta while tossing quickly and continuously. The residual heat from the pasta will cook the eggs gently, creating a creamy sauce.
10. If the sauce is too thick, add reserved pasta water 1–2 tbsp at a time, tossing until the desired consistency is reached.
11. Garnish with additional Parmesan cheese and a sprinkle of black pepper for a finishing touch.
12. Serve immediately while hot.