Pasta with Speck, Scamorza, and Potatoes: a tasty main course with speck, potatoes, and scamorza, simple and quick to prepare. Great for a family lunch or with friends.
If you prefer or don’t have speck at home, you can replace it with prosciutto or smoked bacon.
To make the pasta with speck, scamorza, and potatoes, first put a pot of water on to boil for the pasta. While the pasta is cooking, sauté the speck and one crumbled potato, and just before draining the pasta, melt the cheese. Combine everything and mix well to flavor the pasta.
Convenient and quick: it practically pleases everyone, especially children.
Now let’s see in detail how to make the recipe forPasta with Speck, Scamorza, and Potatoes. Prepare the ingredients and let’s get started.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other tasty main courses to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 12 oz pasta (such as casarecce, penne, mezzi rigatoni, penne …)
- 2 tbsp extra virgin olive oil
- 3.5 oz speck (cut into matchsticks)
- 2 potatoes (medium-sized – boiled)
- 2 tbsp butter
- 3.5 oz scamorza
- 1 oz grated parmesan
- 7 oz heavy cream
- to taste salt
- to taste pepper
Tools
To make the Pasta with Speck, Scamorza, and Potatoes, you need:
- 1 Skillet
- 1 Pot
Steps
HOW TO MAKE PASTA WITH SPECK, SCAMORZA, AND POTATOES
First, put a pot of plenty of water on the stove and bring to a boil. When the water boils, add the pasta (I used casarecce) and cook for at least 10 minutes (according to the instructions on the box).
While the pasta is cooking, prepare the sauce.
Pour 2 tablespoons of extra virgin olive oil into a sufficiently large skillet and add the speck cut into matchsticks and a boiled and cold potato, crumbled. If you like, you can also add half a onion finely chopped. Then, set the skillet on the stove over low heat and sauté lightly.
When there are only few minutes left before the pasta is cooked, add the cubed potato to the pot and cook together with the pasta.
Meanwhile, place 2 tablespoons of butter in a skillet and add the scamorza cut into cubes, letting it melt gently with the help of a wooden spoon. Add the cream to the scamorza and stir to mix well and create a creamy sauce.
Once the pasta is cooked, drain it al dente and pour it into the skillet with speck and potatoes (set aside 1 tablespoon of speck and potatoes), if necessary add a little cooking water, mix and let it sauté for a few minutes to meld everything together.
Then pour the cream and scamorza sauce over the pasta and mix. Let it blend for another few minutes to flavor well. Sprinkle with grated Parmesan Reggiano, add the speck and potatoes set aside, and serve.
Here is the Pasta with Speck, Scamorza, and Potatoes ready. Enjoy your meal!
Until the next recipe.
Storage
You can store the Pasta with Speck, Scamorza, and Potatoes in the refrigerator.
Suggestions and Variations
If you want to make this pasta even tastier, add 1.75 oz of sweet gorgonzola to the cream and let it melt … a delight! Or replace the cream with soft cheese like certosa, Philadelphia, or robiola.
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