Pasta with Asparagus and Speck

Pasta with asparagus and speck is a flavorful first course, ideal for spring when asparagus is in season. Here is the recipe to prepare it, with an Italian touch:

Ingredients

• 320 g pasta (penne, fusilli or spaghetti)
• 400 g fresh asparagus
• 150 g speck cut into strips
• 1 shallot
• 80 g grated Parmesan
• Extra virgin olive oil to taste
• Salt and pepper to taste
• A pinch of nutmeg (optional)

Preparation

1. Clean the asparagus by removing the harder end of the stem. Rinse the asparagus under running water, cut off the tips and set them aside. Slice the stems into rounds or small pieces.
2. Bring a pot of salted water to a boil and blanch the asparagus for about 3-4 minutes. Drain them with a slotted spoon, reserving the cooking water to cook the pasta.
3. In a large skillet, sauté the finely chopped shallot in a drizzle of extra virgin olive oil. Once golden, add the speck and let it cook for a few minutes.
4. Add the asparagus rounds (except the tips) to the skillet with the speck and cook for about 5-8 minutes, until tender. If desired, add a grating of nutmeg to enhance the aroma of the dish.
5. Meanwhile, cook the pasta in the asparagus cooking water according to the package instructions.
6. A few minutes before the pasta is ready, add the asparagus tips to the skillet to cook them while keeping them crisp.
7. Drain the pasta al dente and transfer it to the skillet with the asparagus and speck. Stir well to coat the pasta, adding a little cooking water if needed to make it creamier.
8. Plate and sprinkle with plenty of grated Parmesan, adjusting salt and pepper to taste.
9. Serve immediately while the dish is still hot and the cheese melts perfectly with the ingredients.

Curiosity

Speck is a cured meat typical of South Tyrol, characterized by a balanced mix of aromas from the smoking and aging process. The combination of the sweetness of asparagus and the smoky flavor of speck creates a tasty contrast that makes this dish simple yet rich in nuances.