Spaghetti Friuliano

Salt
3 large egg yolks
½ 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
¾ teaspoon ground juniper
1 ½ teaspoons coarsely ground black pepper, or as needed
½ cup grappa
½ cup grated fiore sardo or similar aged sheep’s milk cheese, plus additional for serving

Nutritional Information
- Nutritional analysis per serving (4 servings)
  820 calories; 28 grams fat; 15 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 95 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 29 grams protein; 230 milligrams cholesterol; 982 milligrams sodium

4 to 6 servings

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 sauté until beginning to soften, about 2 minutes. Add speck and sauté for another minute. Add cabbage and sauté 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.

25 minutes