The trofie with speck, walnuts and taleggio is a creamy and very flavorful first course, perfect when you want to bring a rich and tasty pasta to the table without spending too much time at the stove. The bold flavor of crispy speck combines with the creaminess of melted taleggio, while the chopped walnuts add a rustic and pleasantly crunchy note that makes the dish even more interesting.
This recipe is ideal for a quick but delightful lunch, when you want something different from the usual pasta but with simple, easy-to-find ingredients. The trofie with speck, walnuts and taleggio are also perfect for a dinner with friends or as a hearty first course on cooler days, when you crave a creamy, enveloping pasta.
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I also have a free WhatsApp channel with one sweet and one savory recipe every day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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- Difficulty: Very easy
- Cost: Low cost
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11.3 oz trofie pasta
- 3.5 oz speck (cut into strips)
- 4.2 oz Taleggio cheese
- 1/3 cup walnut kernels
- 1 tbsp butter
- to taste salt
- to taste pepper
Tools
- High-sided saucepans
- Small frying pans
Steps
Bring a large, high-sided saucepan of plenty of salted water to a boil and cook the trofie.
Meanwhile, in a large skillet, melt the butter and sauté the speck cut into strips until it becomes slightly crispy.Roughly chop the walnuts and add them to the pan with the speck, stirring to lightly toast them.
Cut the taleggio into pieces and place it in a small saucepan with 3-4 tablespoons of the pasta cooking water. Warm over low heat, stirring until you obtain a smooth, velvety cream.Drain the trofie al dente and add them to the pan with the speck and walnuts.
Add the taleggio cream and toss for 1-2 minutes, adding another tablespoon of cooking water if necessary.
Portion onto individual plates, finish with a grind of pepper and serve this delicious and flavorful first course with fresh trofie immediately!Enjoy your meal! Annalisa
