Caserecci with cream, mascarpone, speck, saffron, and walnuts are a tasty first course that will surely satisfy many palates. A mix of cream, mascarpone, speck, saffron, and a sprinkle of chopped walnuts to give a pleasant crunch!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 10.5 oz pasta (type caserecci)
- 3.5 oz cream (for cooking)
- 7 oz mascarpone
- 4.2 oz speck (sliced)
- 1 oz walnuts
- 1 clove garlic
- 1 onion (medium)
- 2 tbsps Parmigiano Reggiano DOP (grated)
- 2 tbsps olive oil
- to taste black pepper (ground)
- 2 tsps coarse salt
- 1 packet saffron (1 gram)
Preparation
In a pan, sauté the chopped onion with the oil. Add the diced speck, the garlic clove, and brown well. Incorporate the cream, mascarpone, and saffron, and let it melt over low heat, mixing the ingredients.
In the meantime, put plenty of water in a pot and bring it to a boil. Add the coarse salt and the pasta. Drain the pasta with a slotted spoon at least 3 minutes before the cooking time and add it directly to the pan.
Continue cooking, adding cooking water as it dries. Add two tablespoons of Parmesan and mix well. Plate and sprinkle with chopped walnuts, adding a bit of ground black pepper if desired.
Tips/Advice
It’s a really tasty and creamy pasta, if you prefer, you can use only mascarpone instead of cream.
If you liked Caserecci with cream, mascarpone, speck, saffron, and walnuts, try other savory recipes with mascarpone:
Orecchiette with mascarpone, turmeric, pancetta
Risotto with zucchini pesto and mascarpone
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