A warm and hearty pasta dish made with the goodness of eggs, Pecorino & Parmesan cheese, and Dry-Aged Chili Speck making it a real comfort meal.
Recipe Card
|
Ingredients |
Quantity |
|
Dry aged chilli speck |
As required |
|
Whole Eggs |
3 |
|
Parsley |
As required |
|
Pecorino Cheese |
80 gm |
| Parmesan |
80 gm |
|
Spaghetti Pasta |
400 gm |
|
Black pepper |
As required |
| Salt |
As required |
Method of Preparation:
• Cook spaghetti in salted boiling water until al dente
• Dry fry the speck until crispy• Strain the pasta and retain some of the cooking water
• Strain all the extra fat from the speck
• Break the eggs into a separate bowl and add both the cheese into it and mix them up
• Add black pepper to the egg cheese mixture and combine well.
• Put the speck back into the pan
• Pour some of the retained pasta water into the speck and bring it to a boil to get all the flavours together.
• In a separate pan add the spaghetti tossed in olive oil and the speck and toss it well together.
• Turn off the flame and add the egg cheese mixture and give it a good mix and let the eggs cook in the heat coming from the pan.
• Garnish it with parsley and mix it well.• Serve it warm.
--
Peter Kuruvita
A chef, restaurateur, television host, author, consultant, and industry speaker, the Aussie Sri Lankan Peter Kuruvita is everything one could imagine of an acclaimed Chef to be.
Peter Kuruvita began his culinary journey in the traditional kitchen of his ancestral home in Colombo, Sri Lanka, cooking along with his grandmother. He started cooking professionally at the tender age of 15 at a small suburban restaurant in Sydney, Australia.
After establishing himself as a well-known chef in Australia and cooking around the globe, Peter opened Sydney’s award-winning Flying Fish Restaurant & Bar in 2004, and successfully led the kitchen team as Executive Chef for 8 years. Today his legacy still lives on through its creative modern dishes with a strong seafood focus and great reputation. By now, he owns and runs Noosa Beach House in Noosa, Australia, and Flying Fish Tokoriki & Flying Fish Samoa in Fiji Islands.
His love for telling stories extended to television as well; he loves to remember and romanticize the events in his life, especially those in Sri Lanka, and his passion for SriLankan cuisine is evident in the stories he tells. His popular cooking shows include My Sri Lanka with Peter Kuruvita, Island Feast with Peter Kuruvita, Mexican Fiesta with Peter Kuruvita, and Peter Kuruvita’s Coastal Kitchen.
Peter has worked with Dilmah Tea in an ambassadorial role for many years, developing the concept of tea gastronomy. This involves hosting the annual worldwide “Real High Tea Challenge”, recipe development and developing Dilmah t-Lounges across the globe.
Peter is the Sri Lankan Brand Ambassador for the upcoming Expo Dubai and also hosts culinary tours of Sri Lanka & Mexico for World Expeditions, showing participants the country’s hidden delights and demonstrating local recipes along the way.
A warm and hearty pasta dish made with the goodness of eggs, Pecorino & Parmesan cheese, and Dry-Aged Chili Speck making it a real comfort meal.
Recipe Card
|
Ingredients |
Quantity |
|
Dry aged chilli speck |
As required |
|
Whole Eggs |
3 |
|
Parsley |
As required |
|
Pecorino Cheese |
80 gm |
| Parmesan |
80 gm |
|
Spaghetti Pasta |
400 gm |
|
Black pepper |
As required |
| Salt |
As required |
Method of Preparation:
• Cook spaghetti in salted boiling water until al dente
• Dry fry the speck until crispy• Strain the pasta and retain some of the cooking water
• Strain all the extra fat from the speck
• Break the eggs into a separate bowl and add both the cheese into it and mix them up
• Add black pepper to the egg cheese mixture and combine well.
• Put the speck back into the pan
• Pour some of the retained pasta water into the speck and bring it to a boil to get all the flavours together.
• In a separate pan add the spaghetti tossed in olive oil and the speck and toss it well together.
• Turn off the flame and add the egg cheese mixture and give it a good mix and let the eggs cook in the heat coming from the pan.
• Garnish it with parsley and mix it well.• Serve it warm.
--
Peter Kuruvita
A chef, restaurateur, television host, author, consultant, and industry speaker, the Aussie Sri Lankan Peter Kuruvita is everything one could imagine of an acclaimed Chef to be.
Peter Kuruvita began his culinary journey in the traditional kitchen of his ancestral home in Colombo, Sri Lanka, cooking along with his grandmother. He started cooking professionally at the tender age of 15 at a small suburban restaurant in Sydney, Australia.
After establishing himself as a well-known chef in Australia and cooking around the globe, Peter opened Sydney’s award-winning Flying Fish Restaurant & Bar in 2004, and successfully led the kitchen team as Executive Chef for 8 years. Today his legacy still lives on through its creative modern dishes with a strong seafood focus and great reputation. By now, he owns and runs Noosa Beach House in Noosa, Australia, and Flying Fish Tokoriki & Flying Fish Samoa in Fiji Islands.
His love for telling stories extended to television as well; he loves to remember and romanticize the events in his life, especially those in Sri Lanka, and his passion for SriLankan cuisine is evident in the stories he tells. His popular cooking shows include My Sri Lanka with Peter Kuruvita, Island Feast with Peter Kuruvita, Mexican Fiesta with Peter Kuruvita, and Peter Kuruvita’s Coastal Kitchen.
Peter has worked with Dilmah Tea in an ambassadorial role for many years, developing the concept of tea gastronomy. This involves hosting the annual worldwide “Real High Tea Challenge”, recipe development and developing Dilmah t-Lounges across the globe.
Peter is the Sri Lankan Brand Ambassador for the upcoming Expo Dubai and also hosts culinary tours of Sri Lanka & Mexico for World Expeditions, showing participants the country’s hidden delights and demonstrating local recipes along the way.
