What are we cooking today? I suggest a delightful pasta and potatoes with speck. It’s a very easy-to-make first course, nutritious, and really very appetizing. After all, it’s known that potatoes and speck go well together, and in this recipe, they prove it beautifully. It’s also quick to make, so it’s perfect for when you don’t have too much time to spend in the kitchen. I know you’re eager to taste it. Or am I wrong?
Other first-course recipes with potatoes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Pasta and Potatoes with Speck
- 11 oz short pasta (any shape you like)
- 1 shallot (large)
- 3 oz speck (thinly sliced)
- 10.5 oz potatoes (peeled weight)
- 3.5 oz robiola cheese
- A few sprigs thyme
- extra virgin olive oil
- salt
- black pepper
Tools
- Potato peeler
- 1 Bowl
- Scissors
- 1 Pot
- 1 Pan
Preparation of Pasta and Potatoes with Speck
Remove any fatty parts from the speck slices and cut them into strips.
Peel the potatoes, wash them, cut them into pieces and place them in a bowl filled with cold water.
Chop the shallot finely. I used a manual pull chopper which I find really handy. If you want to buy it, you can find it by clicking HERE.
In a large pot, bring plenty of salted water to a boil and cook the pasta together with the potato cubes (they should be added simultaneously to the boiling water).
Meanwhile, sauté the shallot in a large pan with a few tablespoons of oil. Let it sizzle for a moment, then add the speck and some thyme leaves. Fry until the speck is slightly crispy.
At this point, add the robiola cheese and dilute the sauce with some pasta cooking water. I forgot to take a picture.
Drain the pasta al dente without draining it too much and keep a ladle of cooking water, then transfer it directly to the pan with the sauce. Mix well to perfectly combine all the ingredients. If necessary, soften the sauce by adding a few more tablespoons of cooking water.
Serve the pasta and potatoes with speck on individual plates, sprinkle with freshly ground black pepper and serve immediately, piping hot. Enjoy! Paola
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