These creamy fusilli with speck are a go-to dish when I come home late from work. This already tells you that it’s one of my quick recipes, perfect when time is short, but hunger is big. The sauce is prepared while the pasta cooks! But what I really like is that everyone thinks there’s some “serious work” behind that tasty dish. In short… great result with minimal effort. That’s why I recommend writing down the recipe; it will surely come in handy sooner or later.
Other quick pasta dishes you might be interested in:
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Creamy Fusilli with Speck
If you want to further reduce preparation time, you can buy speck already diced or in sticks.
- 12 oz fusilli
- 1 shallot
- 4 oz speck (thick slices)
- 3.5 oz cream cheese
- 1 sprig rosemary
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Skillet
- 1 Pot
- 1 Colander
Preparation of Creamy Fusilli with Speck
Cut the speck slices first into strips and then into pieces. Set aside.
Peel the shallot and chop it finely. I used a manual pull chopper which I find very handy. If you wish to purchase it, you can find it by clicking HERE.
In a large skillet, heat a few tablespoons of oil before adding the shallot.
Let it sizzle for a few moments, then add the speck and brown it over high heat for a few minutes.
Then add the cream cheese and stir, also adding a few tablespoons of the fusilli cooking water to dilute the sauce well and make it creamy.
Finally, fragrance with rosemary needles (I used some whole and some chopped) and a nice grind of black pepper. Let it flavor for a few moments.
Meanwhile, cook the fusilli in plenty of salted boiling water; drain them al dente, but without draining them too much, and transfer them directly into the skillet with the sauce. Mix all the ingredients well.
Divide the creamy fusilli with speck into individual plates, sprinkle with more freshly ground black pepper, and serve immediately. If desired, you can decorate them with some thin speck strips. Enjoy! Paola
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