Ingredients:
| Ingredient | Quantity |
|---|---|
| Fusilloni pasta | 400g |
| Speck (smoked prosciutto) | 200g |
| Robiola cheese | 250g |
| Spring onions (cipollotti) | 100g |
| Extra virgin olive oil | to taste |
| Fine salt | to taste |
| Freshly ground black pepper | to taste |
Instructions:
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Boil the pasta: Start by bringing a pot of salted water to a boil for the fusilloni pasta.
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Prepare the vegetables and speck: While waiting for the water to boil, clean and finely slice the spring onions (cipollotti). Cut the speck into small cubes.
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Cook the speck: In a large pan, heat a drizzle of extra virgin olive oil over medium heat. Add the speck and cook for about 3-4 minutes, stirring often, until it becomes crispy and golden. Once done, remove the speck from the pan and set it aside.
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Sauté the spring onions: In the same pan, add the sliced spring onions. Sauté them for a few minutes, stirring occasionally, until they become soft and fragrant.
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Cook the pasta: Meanwhile, cook the fusilloni in the boiling salted water, following the package instructions, until it is al dente.
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Combine the ingredients: Once the spring onions are tender, remove the pan from the heat. Stir in the robiola cheese, and adjust the seasoning with a pinch of salt and freshly ground black pepper. Be cautious with the salt, as the speck is already quite salty.
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Mix the pasta: Once the pasta is cooked, drain it and add it to the pan with the robiola and spring onions. Add the crispy speck and toss everything together until the pasta is well coated with the creamy mixture.
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Serve: Serve your pasta with robiola and speck immediately, garnished with a little extra black pepper if desired.
Enjoy your delicious Pasta with Robiola Cheese and Speck! This savory, creamy pasta dish blends the richness of robiola cheese with the smoky flavor of speck, making it a perfect meal for any occasion.
