Ingredients
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
Mehtod:
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!
