Shepherd’s Pasta with Speck is one of my quick and delicious first courses ready in 15 minutes, perfect to include in the weekly menu. You know I love tasty dishes and this is one of them, some time ago I prepared a version of shepherd’s pasta without speck and slightly different. This recipe from the culinary tradition of Trentino Alto Adige is truly incredible, very rich and above all flavorful, perfect to share with friends! Try it soon and let me know.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1/2 onion
- 1 carrot
- 10 oz pasta
- 1 clove garlic
- 2 tbsps extra virgin olive oil
- 6 oz ground pork
- 3/4 cup tomato sauce
- 3.5 oz champignon mushrooms
- 4.2 oz speck
Steps
Chop celery, carrot, and onion, then sauté in a pan with a tablespoon of oil and a clove of garlic.
Add the ground meat and let it brown well. When the meat is well browned, deglaze with white wine.
Pour in the tomato sauce and season with salt, stir, cover with a lid, and let it simmer gently for about 10 minutes, stirring occasionally.
Meanwhile, in another pan, sauté the mushrooms with a tablespoon of oil and the speck cut into strips.
Combine the mushrooms and speck with the meat and tomato sauce and stir. Add the fresh cream and finish cooking for another 2-3 minutes.
Drain the pasta and mix everything together, and enjoy your meal!
Storage and Variations
Place the shepherd’s pasta with speck in an airtight container and store it in the fridge for up to 3 days. Instead of speck, you can use bacon or guanciale, and if you don’t like cream, you can always substitute it with a tablespoon of Philadelphia.
FAQ (Frequently Asked Questions)
video recipe
