Tagliatelle with Speck and Artichokes

Tagliatelle with speck and artichokes are a rich and flavorful dish, perfect for lunch or dinner when you want to bring a touch of Italian taste to the table. Here is the recipe:

Ingredients

• 320 g egg tagliatelle
• 200 g thinly sliced speck
• 4 artichokes
• 1 garlic clove
• Fresh chopped parsley to taste
• Extra virgin olive oil
• Salt and pepper to taste
• 40 ml white wine
• 80 g grated Parmigiano
• Lemon juice
• Vegetable broth or water to taste (if needed)

Preparation

1. Cleaning the artichokes: remove the tougher outer leaves of the artichokes, trim the tips and remove any inner fuzz with a spoon. Slice the artichokes into thin wedges and soak them in water with lemon juice to prevent browning.
2. Heat a drizzle of extra virgin olive oil in a pan and add a garlic clove to flavor the oil. Add the drained artichokes and sauté for a few minutes. Deglaze with white wine and let it evaporate.
3. Add a little water or vegetable broth if needed and cook the artichokes until tender. Season with salt and pepper.
4. Cut the speck into strips and add it to the artichokes toward the end of cooking, so it flavors without becoming too crispy.
5. Meanwhile, bring a pot of salted water to a boil and cook the tagliatelle al dente, following the package instructions.
6. Drain the pasta and add it to the pan with the artichokes and speck, stirring in the grated Parmigiano and a little cooking water if needed to make the sauce creamier.
7. Toss the tagliatelle in the pan with the remaining ingredients to blend all the flavors well.
8. Serve immediately, garnished with fresh chopped parsley and an extra sprinkle of Parmigiano if desired.

Interesting Facts

Speck is a cured meat typical of northern Italy, particularly Trentino-Alto Adige, made from pork leg. It is lightly smoked and aged, giving it a unique flavor that pairs beautifully with the sweetness of artichokes. This dish represents an excellent combination of earthy flavors and the characteristic smoky taste of speck.