Put the water in a saucepan, add salt and bring it to the stove, put the pasta when the water is boiling.
While the pasta is cooking, cut the speck into cubes, take a pan, put six tablespoons of extra virgin olive oil, bring it to the stove and, when the oil is hot, add the speck, making it sauté the speck for a couple of minutes.
Beat the eggs, add a pinch of salt, the grated Asiago, a grind of black pepper, and the chives, cut into small rounds, then mix.
When the pasta is cooked, drain and pour it into the pan with the speck, put it back on the heat and sauté it, stirring constantly, for about a minute, in order to eliminate the residual starch.
Remove the pan from the heat, turn the pasta for about thirty seconds, then add the eggs with the other ingredients and, always turning, let them thicken, as is done with classic carbonara.
Serve, garnish and bring to the table.