Paccheri with Pea Cream and Speck

Paccheri with pea cream and speck is a simple and tasty first course that pairs the sweetness of peas with the bold flavor of speck. Here’s how to proceed:

Ingredients

• 350 g of paccheri
• 300 g of frozen or fresh peas
• 100 g of sliced speck
• 1 shallot
• 100 ml of cooking cream
• Extra virgin olive oil
• Salt
• Pepper
• Grated parmesan (to taste)
• Water (for cooking the pasta)

Preparation

1. Start by bringing water to a boil to cook the paccheri. Remember to salt it when it reaches a boil.

2. Meanwhile, take a shallot, peel it and finely chop it. Place it in a pan with a drizzle of extra virgin olive oil and let it sauté gently until it becomes translucent.

3. Add the frozen peas (if using fresh ones, remember to blanch them first) and let cook for a few minutes. Season with salt and pepper to taste. If necessary, add a bit of water to prevent them from drying out too much.

4. When the peas are cooked, remove about two-thirds and blend them with an immersion blender, adding the cooking cream to obtain a smooth cream. Taste and adjust salt and pepper if necessary.

5. Return the pea cream to the pan along with the whole peas you had set aside and mix well.

6. Cut the slices of speck into strips and, in a second pan, lightly sauté them until they become crispy. It is important not to add oil as the speck will release its own fat.

7. Drain the paccheri al dente and transfer them to the pan with the pea cream. Toss the pasta in the cream for a couple of minutes so that it absorbs the seasoning well.

8. Plate the paccheri, add the crispy speck on top and a dusting of grated parmesan.

Here’s a fun fact: paccheri are a pasta shape typical of Campanian tradition, particularly loved for their ability to hold sauces thanks to their large, open shape. The pairing with pea cream is an example of how Italian cuisine manages to balance earthy flavors with more refined ones, like that of smoked speck.