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 the Fiorfiore Spaghetti Pasta and cook until al dente, about 8–9 minutes. Reserve 1 cup of pasta water before draining the spaghetti.
2. While the pasta cooks, heat a large skillet over medium heat.
3. Add the diced Fiorfiore Speck to the skillet. If needed, add 1 tbsp of Fiorfiore Extra Virgin Olive Oil to prevent sticking. Cook for 4–5 minutes, stirring occasionally, until the speck is golden and crisp. Remove from heat, leaving the rendered fat in the skillet.
4. In a medium bowl, whisk together the eggs, ¾ cup of Parmesan cheese, and freshly cracked black pepper until smooth and creamy. Set aside.
5. Once the spaghetti is cooked and drained, transfer it immediately to the skillet with the Speck (off the heat).
6. Pour the egg and cheese mixture over the hot spaghetti, tossing quickly and continuously to create a creamy sauce. The residual heat from the pasta will gently cook the eggs without scrambling them.
7. If the sauce is too thick, gradually add the reserved pasta water 1–2 tbsp at a time, tossing until the desired consistency is achieved.
8. Serve immediately, garnished with additional Parmesan cheese and a sprinkle of black pepper for a final touch.