Pipe Rigate with Speck and Potatoes

I can suggest a recipe for preparing pipe rigate with speck and potatoes. Here’s how to do it:

Ingredients

• Pipe rigate: 350g
• Potatoes: 2 medium
• Speck: 150g
• Onion: 1 small
• Cooking cream: 200ml
• Extra virgin olive oil: as needed
• Salt and pepper: as needed
• Grated Parmigiano: to taste
• Fresh parsley (optional): for garnish

Preparation

1. Peel the potatoes and cut them into small cubes. Then, boil them in salted water until tender but not falling apart.
2. Meanwhile, cut the speck into strips or cubes and thinly slice the onion.
3. In a large pan, sauté the onion with a drizzle of extra virgin olive oil until it becomes translucent.
4. Add the speck to the pan and let it brown until slightly crispy.
5. Drain the potatoes and add them to the pan with the speck and onion. Stir gently and let the flavors meld for a couple of minutes.
6. Meanwhile, cook the pipe rigate in plenty of salted water according to the package instructions for al dente pasta.
7. Drain the pasta and combine it with the speck and potato sauce in the pan, adding the cooking cream.
8. Stir everything over medium heat for a few minutes so the pasta absorbs the flavors and cream.
9. Adjust salt and pepper to taste.
10. If desired, sprinkle with grated Parmigiano and garnish with chopped fresh parsley before serving.

There you have it, a delicious Italian-style pipe rigate pasta with speck and potatoes. Buon appetito!