Speck Pasta
Serves 2-3
It’s early in the week, you can’t reward yourself with take-out just yet, but don’t really have much energy to dedicate towards cooking. This is the meal to make. You can be in and out of the kitchen in 30 minutes with this meal and have minimal clean up. There’s a good chance you have at least the onion in your pantry, you may even have the heavy whipping cream in your fridge (or half & half works in a pinch).
Ingredients
I package (250g) Pappardelle Egg Pasta
4 oz sliced Speck, cut in ¼ inch strips
1 medium onion diced
1 cup heavy whipping cream
4 oz Alpine cheese (such as Gruyere or Comte), grated
salt & pepper
Vegetable oil
1. Heat 2 tsp of vegetable oil in pan over medium high heat. Add speck, cook 2-4 minutes until crispy. Remove from pan with slotted spoon to paper towel lined plate.
2. Heat 3 qts water in separate pot for pasta.
3. Heat 1 TBSP vegetable oil in now empty pan over medium heat, add onions and ½ tsp salt. Cook until onions are softened 8-10 minutes. Add heavy whipping cream, lower heat to medium low, cook until slightly thickened 5-8 minutes.
4. Add 1 tsp salt to boiling water cook pasta 2-4 minutes until al dente. Before draining, save ½ cup pasta water.
5. Once sauce has thickened add grated cheese and salt and pepper to taste. Add pasta, coating noodles with sauce. Add pasta water 1 TBSP at a time until desired consistency is reached. Portion, noodles in bowls and serve with crispy speck on top!
