Spaghetti Carbonara

A classic Italian pasta dish using the fuller flavour of Ziggys Kaiserfleisch Speck.


  • 100g Kaiserfleisch Speck
  • 100g Parmesan cheese, finely grated
  • 3 large eggs
  • 350g spaghetti or fettucine
  • 2 large garlic cloves, peeled and whole
  • 50g unsalted butter
  • sea salt and freshly ground black pepper
  1. Put a large saucepan of water on to the boil
  2. Finely chop the speck and remove any rind.
  3. When the water is boiling, add in the pasta and cook to the packet instructions.
  4. Beat the eggs in a medium bowl and season with salt and pepper. Mix most of the cheese in with the eggs, keeping a handful aside for serving. Set aside.
  5. Squash the garlic cloves under a knife blade. While the pasta is cooking, place the butter in a frying pan and when it starts to melt, add the speck and garlic.
  6. Fry for 5 minutes on medium heat, stirring frequently until crispy. Remove the garlic with a slotted spoon and discard.
  7. Reduce the heat to low. Drain the cooked pasta from the water, retaining the pasta water, and place the pasta into the pan with the speck.
  8. Remove the pan from the heat and quickly pour in the eggs and cheese, using tongs to mix the egg mixture through so it thickens but doesn't scramble.
  9. Add a couple of tablespoons of extra pasta water and stir through to keep the pasta moist.
  10. Serve immediately with cracked black pepper and Parmesan sprinkled on top.