Paccheri with Pea Cream and Speck

Paccheri with pea cream and speck is a simple and tasty first course that combines the sweetness of peas with the distinct flavor of speck. Here’s how to proceed:

Ingredients

• 350 g of paccheri
• 300 g of frozen or fresh peas
• 100 g of speck, sliced
• 1 shallot
• 100 ml of cooking cream
• Extra virgin olive oil
• Salt
• Pepper
• Grated Parmesan cheese (to taste)
• Water (for cooking the pasta)

Preparation

1. Start by boiling the water to cook the paccheri. Remember to salt it once it starts boiling.

2. In the meantime, take a shallot, peel it, and chop it finely. Place it in a pan with a drizzle of extra virgin olive oil and let it sauté gently until it becomes translucent.

3. Add the frozen peas (if you are using fresh peas, remember to blanch them first) and let them cook for a few minutes. Season with salt and pepper to taste. If necessary, add a little water to prevent them from drying out too much.

4. When the peas are cooked, take about two-thirds of them and blend with an immersion blender, adding the cooking cream to obtain a smooth cream. Taste and adjust the seasoning with salt and pepper if needed.

5. Put the pea cream back into the pan along with the whole peas you had set aside and mix well.

6. Cut the speck slices into strips and, in a separate pan, let them sauté slightly until they become crispy. It is important not to add oil as the speck will release its own fat.

7. Drain the paccheri al dente and transfer them to the pan with the pea cream. Toss the pasta in the cream for a couple of minutes to let it absorb the flavor well.

8. Plate the paccheri, add the crispy speck on top, and a sprinkle of grated Parmesan cheese.

Here’s a fun fact: Paccheri are a pasta shape typical of the Campania tradition, especially loved for their ability to hold sauces thanks to their large and open shape. The combination with pea cream is an example of how Italian cuisine manages to balance earthy flavors with more refined ones, like that of smoked speck.