Pasta with Robiola and Speck

Here is a simple and tasty recipe for Italian-style Pasta with Robiola and Speck:

Ingredients

• 320 g of pasta (penne or farfalle are ideal for this recipe)
• 150 g of robiola cheese
• 100 g of speck, cut into strips
• 1 tablespoon of extra virgin olive oil
• Salt and pepper to taste
• A few leaves of fresh basil (optional)

Preparation

1. Bring a pot of salted water to a boil and cook the pasta according to the package instructions for al dente.
2. Meanwhile, in a large pan, heat the extra virgin olive oil and sauté the speck strips until they become crispy.
3. Drain the pasta and reserve a cup of the cooking water.
4. Add the pasta to the sautéed speck and mix well.
5. Lower the heat to the minimum, add the robiola cheese to the pasta and gently stir. If the mixture is too thick, use some of the pasta cooking water to loosen the sauce.
6. Taste and add salt and pepper as desired. If you like, you can add a few hand-torn fresh basil leaves for a touch of freshness.
7. Serve the pasta hot, perhaps with an extra sprinkle of fresh pepper and a drizzle of raw olive oil, if you like.

Curiosity

Robiola is a typically Italian soft cheese, originating from Piedmont or Lombardy, and is characterized by its delicate flavor that wonderfully matches the crispy texture of speck. This dish is a perfect example of how Italian cuisine can combine simple ingredients to create flavorful and characterful dishes.