Rigatoni with Speck and Herbs

stampa
A recipe that is characterized by the pleasant, spicy taste of speck, which blends with and is compensated for by the flavours of the herbs.
Recipes by Meat, Vegetables
Number of people:
4
Level of difficulty:
Low
Required time:
15'
Nutritional values
per serving prepared according to this recipe.

Energy value
739 Kcal
- Protein
38 g
- Carbohydrates
67 g
- Fat
34 g

 
350 g
Parmigiano reggiano
 
150 g
Speck (cured meat)
 
150 g
Onions chopped
 
1 tablespoon
Herbs
 
5 sheets
Extra virgin olive oil
 
4 tablespoons
Salt
 
as needed
Pepper
 
as needed

Preparation

1
Sauté the chopped onion in a frying pan with oil, then add the speck and the herbs, cut into strips. Sauté for a few minutes and season with salt and pepper to taste.
1
Cook the Barilla Rigatoni in plenty of salted water, drain when al dente, and sauté in the frying pan. Garnish with shaved Parmigiano Reggiano and serve.

Chef's tips


To produce a dish with more delicate flavour, you can use sweet bacon or prosciutto crudo instead of speck.

Suggested wine


We recommend pairing this dish with a rosé wine with a decidedly fruity bouquet, aromatic to the palate, savoury and fresh, such as a Rosato Trentino or a Chiaretto del Garda.

alternative shape



Penne Rigate Barilla 

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