Cavatelli with Speck, Potato Cream, and Arugula: A Delightful First Course
If you’re craving a comforting yet refined first course, Cavatelli with Speck, Potato Cream, and Arugula will undoubtedly be a winner. This dish combines the rich flavors of speck, a rustic Italian cured meat, with a velvety potato cream, and the fresh bite of arugula, all enveloping delicate cavatelli pasta. It’s perfect for a family meal or a dinner party, offering both simplicity and depth of flavor. Let’s dive into the preparation of this savory dish!
Ingredients for Cavatelli with Speck, Potato Cream, and Arugula (Serves 4)
| Ingredient | Quantity |
|---|---|
| Cavatelli pasta | 350g |
| Speck (Italian cured ham) | 190g |
| Potatoes | 200g |
| Arugula (Rocket) | 100g |
| Fresh liquid cream | 240g |
| Parmigiano Reggiano DOP | 40g |
| Fresh thyme | q.b. |
| Extra virgin olive oil | q.b. |
| Fine sea salt | q.b. |
| Freshly ground black pepper | q.b. |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~480 kcal |
| Protein | ~15g |
| Fat | ~26g |
| Carbohydrates | ~47g |
| Fiber | ~4g |
| Sodium | ~540mg |
| Calcium | ~150mg |
Instructions for Making Cavatelli with Speck, Potato Cream, and Arugula
Step 1: Preparing the Potato Cream
- Begin by washing and boiling the potatoes whole, with their skins on, in a pot of water for 30-40 minutes or until they are tender. This process enhances the flavor and texture of the cream.
- Once the potatoes are cooked, carefully peel them and transfer them into a saucepan. Pour in the fresh cream (240g) and heat the mixture over low heat. Stir constantly with a manual whisk to prevent burning and ensure smoothness.
- Continue stirring until the mixture becomes fluid and slightly thickens. At this stage, remove it from the heat and use an immersion blender to blend it until it’s silky smooth and lump-free.
- Season with a pinch of fine salt and freshly ground black pepper, adjusting to taste. Set the potato cream aside, keeping it warm.
Step 2: Preparing the Speck and Arugula
- While the potato cream is being prepared, bring a large pot of salted water to a boil for the cavatelli. This will be used to cook the pasta later.
- Meanwhile, cut the speck into small cubes or strips. In a large skillet, heat a generous drizzle of extra virgin olive oil over medium heat. Add the speck and sauté it until it becomes crispy and golden, releasing its rich flavors into the oil.
- Once the speck is crispy, add the fresh arugula to the skillet. Stir to mix the speck with the arugula, and let it wilt down for a couple of minutes, turning it into a delicious, fragrant base for your pasta sauce.
Step 3: Cooking the Cavatelli
- As the speck and arugula mixture is cooking, drop the cavatelli into the boiling salted water. Cook according to the package instructions or until al dente, usually around 8-10 minutes.
- Once the pasta is cooked, reserve a cup of pasta cooking water and drain the cavatelli.
Step 4: Combining the Pasta with the Cream and Speck
- Lower the heat on the skillet with speck and arugula and pour in the potato cream. Stir the mixture gently, ensuring it forms a creamy sauce that will coat the pasta. Add a ladleful of pasta water to loosen the sauce if necessary.
- Add the freshly cooked cavatelli to the skillet, tossing it well to combine the pasta with the speck, arugula, and creamy potato sauce. Stir gently to ensure the pasta is thoroughly coated.
- Season with a little extra salt and pepper if needed. You can also add a bit more pasta water if the sauce feels too thick.
Step 5: Finishing Touches
- Once the pasta is perfectly mixed with the creamy sauce, remove the skillet from the heat. Grate a generous amount of Parmigiano Reggiano DOP over the top of the pasta, allowing the cheese to melt into the sauce for extra richness and flavor.
- Finally, sprinkle fresh thyme leaves over the dish for a hint of herbal fragrance and a pop of color.
Serving Suggestions
Serve your Cavatelli with Speck, Potato Cream, and Arugula immediately while it’s warm, with a side of crusty bread to soak up any leftover creamy sauce. A glass of Italian white wine, such as a crisp Pinot Grigio, pairs beautifully with this rich dish, balancing the flavors with its freshness.
This recipe is an ideal way to enjoy the comfort of homemade pasta, with the smoky depth of speck, the creaminess of the potatoes, and the slight bitterness of arugula that makes every bite a delight. Whether you’re looking for a special dinner for guests or a satisfying meal for your family, this dish will not disappoint. Enjoy the wonderful blend of textures and flavors in each mouthful!
Tips and Variations:
- If you’re unable to find speck, you can substitute it with pancetta or prosciutto, although speck’s smoky flavor is truly unique.
- For a lighter version, you can swap the fresh cream for a lower-fat option, such as a blend of milk and a bit of butter.
- If you’re looking for an extra burst of flavor, consider adding a squeeze of lemon juice or a dash of chili flakes to the finished dish.
Enjoy your Cavatelli with Speck, Potato Cream, and Arugula!
