Pasta with Speck and Smoked Scamorza
Recipe from Elena Faita
Ingredients
4 Portions
4 tbsp. olive oil
50 g butter
160 g Italian speck diced
10 walnuts, coarsely chopped
300 g short pasta
180g smoked Scamorza cheese or smoked Caciocavallo
1/4 cup Parmesan cheese, grated
1/4 cup parsley, chopped
Pepper
Béchamel sauce:
50 g butter
50 g flour
2 cups of milk
Method
Cook pasta halfway and set aside.
Prepare the béchamel in a saucepan.
In a 24 cm Julienne sauté pan, heat oil and butter.
Add speck and cook for about 5 minutes or until the fat has melted.
Add walnuts and cook for another 3 minutes.
Pour in pasta and mix well then stir in the cheese until melted.
Add béchamel, mix well
Add parmesan, mix well.
Sprinkle with parsley and pepper.
Mix and enjoy!
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