An extremely easy and tasty recipe, very quick to make… Trofie with speck and walnuts, a simple and flavorful main course, suitable for any occasion. A delicate ricotta cream binds the pasta with the sauce without weighing down the dish. Try this recipe; it can be prepared in just a few minutes and is truly appetizing!
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Seasonality: All seasons
- Energy 417.63 (Kcal)
- Carbohydrates 23.61 (g) of which sugars 0.86 (g)
- Proteins 21.50 (g)
- Fat 26.44 (g) of which saturated 5.91 (g)of which unsaturated 5.80 (g)
- Fibers 0.89 (g)
- Sodium 757.65 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz trofie
- 2.5 oz speck
- 1.75 oz walnut kernels
- 4.5 oz ricotta
- 1 sprig thyme (or rosemary)
- extra virgin olive oil
- salt
- pepper
Tools
- Pan
- Pot
- Colander
- Bowl
- Nutcracker
Preparation
Shell the walnuts and weigh about 1.75 oz, chop them coarsely and put them in a non-stick pan (without oil).
Toast them for a few minutes, stirring continuously to avoid burning. Then remove them from the pan and transfer them to a plate.
Cut the speck into strips, put it in the same pan, and add a drizzle of oil.
Sauté it briefly, add the walnuts (keeping a handful aside), and turn off the heat.
Boil the trofie in salted boiling water. While they cook, put the ricotta in a small bowl and add a ladle of cooking water. Add a pinch of pepper, a few leaves of thyme, and mix until you get a creamy mixture.
If you like, you can also add some grated Parmesan cheese.
When the trofie are cooked, drain them and add them to the pan; add the ricotta cream and stir for a minute or two over medium heat.
Trofie with speck and walnuts are ready, serve them onto plates, adding the remaining walnuts and a few fresh thyme leaves… serve hot, and enjoy your meal!
Tips and Variations
You can also make the recipe with other pasta shapes.
You can replace part of the ricotta with creamy cheese such as Philadelphia or Robiola.
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