Slice the speck into very thin strips and brown in the frying pan until crisp.
Melt the Stracchino cheese in milk on low heat.
Sauté the chopped onion in a frying pan. Add the spinach leaves and cook for 2 minutes, until tender.
Season with salt and pepper.
Cook the Barilla Farfalle in plenty of salted water.
Drain when al dente, then add to the spinach and sauté in the frying pan.
Serve on a bed of cream of Stracchino cheese.
Use the speck as a garnish.