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Wholemeal Spaghetti “al verde” With speck and spinach


Serves 4 

230 gr. Of De Cecco wholemeal spaghetti 

150g of Speck, cut in thick strips

1 bunch of fresh spinach washed and stems removed

2 tablespoons of butter

1 clove of garlic 

1 pinch of nutmeg

1 pinch of white pepper

1/2 cup of cream

4 tablespoon of Grana Padano grated 


In a large pan sautee’ the spinach until wilted, let it cool and chop into a pure’. 

Fry the garlic with the butter, then add the Speck. Let it cook for 3 minutes, then add the spinach, the cream then season with nutmeg, salt and pepper.

In a large pot cook the spaghetti in plenty of salty water until al dente. Drain the spaghetti, reserving a small amount of cookingwater.

Toss the spaghetti into the spinach and speck sauce, add the cooking water if the pasta has become too dry.

Portion the pasta in 4 bowls sprinkle with Grana Padano and buon appetito, enjoy!   


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