You may also like
Categories:
salt egg yolks heavy cream spaghetti butter onion speck shredded savoy cabbage ground juniper ground black pepper grappa milk cheese
Viewed: 45 - Published at: 8 years agoIngredients
- Salt
- 3 large egg yolks
- 1/2 cup heavy cream
- 1 pound spaghetti
- 2 tablespoons butter
- 1 large onion, halved and thinly sliced
- 4 ounces (about 1/2 cup) sliced speck, cut into short ribbons
- 4 cups shredded savoy cabbage
- 3/4 teaspoon ground juniper
- 1 1/2 teaspoons coarsely ground black pepper, or as needed
- 1/2 cup grappa
- 1/2 cup grated fiore sardo or similar aged sheeps milk cheese, plus additional for serving
Method
- Bring a large pot of salted water (2 to 3 tablespoons salt per gallon) to a rolling boil.
- Meanwhile, in a small bowl, whisk together the egg yolks and heavy cream.
- Add the spaghetti to the boiling water and cook until al dente (usually about a minute less than the package recommends).
- In a large saucepan over medium heat, melt the butter.
- Add onions and saute until beginning to soften, about 2 minutes.
- Add speck and saute for another minute.
- Add cabbage and saute for 2 minutes.
- Add juniper, pepper and half the grappa.
- Stir well.
- When pasta is ready, reserve about a cup of the cooking water.
- Drain pasta and add to pan with the cabbage mixture.
- Add the egg and cream mixture and cook over medium heat for about 1 minute.
- Add just enough of the reserved cooking water to make a creamy sauce; all may not be needed.
- Turn off heat and adjust salt and pepper as needed.
- Add 1/2 cup of the cheese and remaining grappa.
- Stir well.
- Serve with additional cheese.
