This pasta is inspired by a carbonara-style technique, but with a fresh twist: no cooked eggs, just a silky raw egg yolk combined with a vibrant parsley, garlic, and lemon zest pesto. Crispy speck adds smokiness and depth, balancing freshness and richness in every bite. A quick yet bold dish, ideal when you want comfort food with personality. Vediamo come fare.
Creative
Quick
Italian
Omnivore
Parsley Lemon Pesto Pasta with Egg Yolk and Speck
A creamy and aromatic pasta made with parsley lemon pesto, raw egg yolk and crispy speck – a bold carbonara-style twist.
Ingredients
Tools
- Blender
- Pan
- Pot
- Bowl
- Wooden spoon
Instructions
- Blend parsley, garlic, chili, lemon zest, Parmesan and olive oil into a smooth pesto.
- Place one egg yolk per serving in a bowl.
- Pan-fry the diced speck until crispy.
- Cook pasta in salted water and drain al dente.
- Add hot pasta to the bowl with egg yolks, then add speck and one spoon of pesto per serving.
- Mix quickly until creamy and serve immediately.
Nutritional values (per serving)
Calories
520 kcal
520 kcal
Fat
28 g
28 g
Carbohydrates
48 g
48 g
Protein
20 g
20 g
Sugar
3 g
3 g
Fiber
3 g
3 g
Sodium
620 mg
620 mg
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