Pasta with Crispy Speck and Philadelphia

Here’s a simple and delicious recipe for preparing pasta with crispy speck and Philadelphia. This dish is characterized by the contrast between the intensity of the speck and the creaminess of the spreadable cheese.

Ingredients

• 320 g of pasta (penne or bowties work very well)
• 150 g of speck in slices
• 200 g of Philadelphia or other spreadable cheese
• 1 tablespoon of extra virgin olive oil
• Salt to taste
• Black pepper to taste
• (Optional) Chopped chives for garnish
• (Optional) Freshly grated Parmesan

Preparation

1. Bring a pot of salted water to a boil for the pasta and cook the pasta al dente, following the cooking times on the package.
2. While the pasta is cooking, cut the speck into strips or cubes and brown them in a non-stick pan with a drizzle of extra virgin olive oil until they become crispy.
3. Move the speck onto a plate lined with paper towels to remove the excess fat.
4. Drain the pasta and reserve a cup of the cooking water.
5. Put the pasta in the pan where you cooked the speck (make sure it’s free of fat residue) and add the Philadelphia cheese. If needed, use some of the cooking water set aside to make the sauce creamier.
6. Mix well to combine the ingredients and add a pinch of pepper.
7. Add the chopped chives if you decided to use them.
8. Divide the pasta onto plates, garnish with the crispy speck and, if you like, a sprinkle of freshly grated Parmesan.
9. Serve immediately.

Remember that the starchy pasta cooking water is great for making sauces creamier.

Curiosity

Speck is a cured meat typical of North Italian cuisine, particularly from Trentino-Alto Adige. It is made from the pork leg, which is first lightly smoked and then cured. Its saltiness pairs very well with the sweetness of creamy cheeses like Philadelphia.