Spaghetti with artichoke cream and speck, a wonderful and very tasty dish.
Spaghetti tossed with artichoke cream and cooking water…
Plated on artichoke cream, a sprinkle of pepper, a bit of parsley, and to add a crunchy note, some crispy speck. A real delight.
- Difficulty: Very Easy
- Cost: Inexpensive
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Spaghetti with Artichoke Cream and Speck
- 11 oz Spaghetti
- to taste Artichoke cream
- 2 slices Speck
- to taste Chopped parsley
- to taste Pepper and salt
Preparation of Spaghetti with Artichoke Cream and Speck
First, prepare the artichoke cream
Once ready, while the pasta is cooking, put the speck in a hot pan until it becomes crispy, when it’s crispy, cut it into pieces.
Remove the spaghetti al dente, leaving a bit of the cooking water. In a pan, put some artichoke cream, add the spaghetti and water, and toss for a minute. Take a plate and prepare a bed of cream, place the spaghetti on top, sprinkle with speck and chopped parsley, then a dash of pepper. The speck adds a crunchy note to the dish, making it more flavorful.
Notes
The pasta is good as is, but you can easily add some grated Parmesan cheese.
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