Pappardelle with Walnut Cream and Crispy Speck

Preparing a dish that evokes the festive atmosphere doesn’t have to mean hours in the kitchen. This recipe for pappardelle with creamy walnut sauce and crispy speck is designed to offer a rich, enveloping flavour, ideal for a special dinner or as part of a larger festive menu, yet it’s ready in about 30 minutes. Everything comes together smoothly, without wasted time or complex steps, allowing you to savour the moment stress-free. The delightful contrast between the creamy walnuts and the savoury crispiness of the speck makes this dish a satisfying and memorable option, perfect for any celebratory occasion or a luxurious weeknight treat.

Quick Overview

• Preparation Time: 10 minutes
• Cooking Time: 15-20 minutes
• Difficulty: Easy
• Serves: 4

Ingredients

• 11.3 oz (320g) egg pappardelle
• 5.3 oz (150g) thick-cut speck, diced
• 5.3 oz (150g) walnut halves
• 6.8 fl oz (200ml) fresh double cream
• 1 small clove garlic
• 1.8 oz (50g) grated Parmigiano Reggiano
• 2 tbsp olive oil
• Fine salt and freshly ground black pepper, to taste
• Fresh chopped parsley (for garnish, optional)

Method

1. Bring a large pan of salted water to the boil for the pasta.
2. Meanwhile, in a non-stick frying pan, brown the diced speck with 1 tbsp of olive oil over a medium-high heat until crispy. Remove the speck from the pan and set aside on absorbent paper.
3. In the same pan, add the other 1 tbsp of olive oil and the whole, lightly crushed garlic clove. Sauté the garlic for one minute until fragrant and lightly golden, then remove it.
4. Add the walnut halves to the pan and lightly toast for 2-3 minutes over a low heat, being careful not to burn them. Pour in the fresh double cream and gently simmer for 2 minutes, then turn off the heat.
5. Cook the pappardelle in the boiling water according to package instructions, usually 5-8 minutes, until al dente.
6. Drain the pappardelle, reserving a ladleful of the cooking water. Transfer the pasta directly to the pan with the walnut cream. Add the Parmigiano Reggiano and half of the crispy speck. Toss vigorously, adding a little cooking water if necessary to achieve a creamy consistency.
7. Serve immediately, garnishing each plate with the remaining crispy speck and, if desired, a sprinkle of fresh chopped parsley and black pepper.

Serving & Leftovers

This dish is designed to be enjoyed hot immediately after preparation, when the speck is still wonderfully crispy and the pasta is enveloped in the velvety cream sauce. It’s not ideal for storing and reheating, as the pasta would absorb too much of the sauce and the speck would lose its crispiness. Prepare it fresh to best appreciate all its flavours and textures.

Nutrition

Nutritional values are estimates and may vary depending on ingredients and portions.

One Last Thing

Integrating delightful dishes like this into your culinary routine makes cooking a true pleasure. Dependable and swift recipes are essential for enjoying quality meals even on busy days, ensuring every occasion is a moment of stress-free, delicious indulgence.