Pasta with Speck Fontina and Arugula, easy and quick, yet very tasty: too good not to try! Perfect to make when you have little time, but still want something delicious and savory.
If you prefer or don’t have speck at home, you can replace it with prosciutto or smoked bacon. The same goes for the cheese: I used fontina, but caciotta, scamorza, gruyère or another type of cheese that you may have in the fridge are also fine, as long as they melt well.
To make the pasta with speck, fontina, and arugula, first put a pot of water on the stove for the pasta. While the pasta is cooking, sauté the speck, and just before draining the pasta, melt the cheese. Combine everything and mix well to flavor the pasta.
Practical and quick: it’s liked by practically everyone, even children.
Now let’s see in detail how to make the recipe for Pasta with Speck Fontina and Arugula. 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 delicious first courses to try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 12 oz pasta (casarecce, penne, mezzi rigatoni, pennette …)
- 2 tbsp extra virgin olive oil
- 3.5 oz speck (cut into matchsticks)
- 2 tbsp butter
- 3.5 oz fontina (diced)
- 7 oz cooking cream (or milk)
- 1 oz grated parmesan
- 5 sprigs arugula
- to taste salt
- to taste pepper
Tools
To make the recipe for Pasta with Speck Fontina and Arugula you need
- 1 Pot
- 2 Pans
Steps
HOW TO PREPARE PASTA WITH SPECK FONTINA AND ARUGULA
First, put a pot with plenty of water on the stove and bring it to a boil. When the water boils, add the pasta (I used casarecce) and cook it for at least 10 minutes (according to the package instructions).
While the pasta is cooking, prepare the sauce.
Pour 2 tablespoons of extra virgin olive oil into a sufficiently large pan and add the speck cut into matchsticks, if desired, you can also add half a finely chopped onion. Then, put it on low heat and let it lightly brown.
When there are only few minutes left to the end of the pasta cooking, put 2 tablespoons of butter in a pan and add the fontina cut into cubes and let it melt gently, helping with a wooden spoon.
Once the pasta is cooked, drain it al dente and pour it into the pan with the speck (if necessary, add a little cooking water), mix and sauté for a few minutes to blend everything well.
Meanwhile, add the cream to the fontina and mix well to obtain a creamy sauce,
then pour it over the pasta and mix. Let it melt for a few more minutes to flavor it well. Sprinkle with grated Parmesan Reggiano and garnish with fresh arugula leaves cut into pieces.
Finally, here is the Pasta with Speck Fontina and Arugula ready. Enjoy your meal!
Until the next recipe.
Storage
You can store the pasta with Speck Fontina and Arugula in the refrigerator.
Tips and Variations
If you want to make this pasta even more flavorful, add 50 g of sweet gorgonzola to the cream and let it melt … a delight! Or substitute the cream with soft cheese like certosa, Philadelphia, or robiola.
If you want to make this pasta even more flavorful, add 50 g of sweet gorgonzola to the cream and let it melt … a delight! Or substitute the cream with soft cheese like certosa, Philadelphia, or robiola.
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