Tagliatelle with pistachio and speck
Tagliatelle with pistachio and speck are a quick and easy first course, perfect if you have guests for lunch or dinner.
As an alternative to speck, you can use bacon or raw ham, but not cooked ham because it has little flavour and does not go well with pistachios. A few ingredients for an excellent result.
Tagliatelle with pistachio and speck, ingredients for 4 people
- 320g of tagliatelle
- 70g of speck
- 2 courgettes
- Seasoned Pecorino cheese to taste
- Chopped pistachios to taste
- Basil to taste
- Extra virgin olive oil to taste
How to prepare tagliatelle with pistachio and speck
Heat two tablespoons of extra virgin olive oil in a frying pan, then add first the coarsely sliced speck and then the thinly sliced courgettes.
In the meantime, dry-toast the pistachios in a small frying pan.
Cook the tagliatelle al dente in plenty of salted water. Keep some of the cooking water that you will add, if necessary, during the creaming phase.
Drain the pasta and pour it into the pan together with the sauce. Finally, toss the tagliatelle with pistachio and speck for a few minutes, season with pecorino cheese, a drizzle of raw oil, chopped pistachios and a few basil leaves. Enjoy your meal!
