Garganelli with cream and speck is one of the many ways you can dress this typical egg pasta from Emilia Romagna. But garganelli can be paired with various sauces and are also excellent in broth.
Even tastier are the fresh homemade garganelli that you can make by following the recipe instructions, and especially if you make a lot and have leftovers, you can also freeze them.
We really like them with this delicious cream of speck with a sprinkle of fresh parsley and grated Parmesan, sautéed in the pan and served hot, but also try them with meat ragout and you’ll make everyone in the family happy.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz egg garganelli
- 1 cup heavy cream
- 3.5 oz sliced speck
- 1 knob butter
- 3 tbsp olive oil
- to taste salt, pepper, chopped fresh parsley
Steps
1 – Julienne the speck slices and cook them briefly in a pasta pan, or a high and wide pan, with the butter and oil.
2 – Add the fresh cream, a pinch of salt, a sprinkle of freshly ground black pepper and a handful of chopped fresh parsley.
3 – Let the cream heat for a few minutes and then turn off the heat.
4 – Meanwhile, cook the garganelli in salted water, when cooked, drain them and toss them directly into the pan with the cream and speck sauce. Sauté over high heat for a minute, tossing them with the sauce.
5 – Serve the garganelli with cream and speck hot, and if desired, you can also add a sprinkle of grated Parmesan.
