Calamarata Comfort

Method

1. Heat a pan over medium heat and add the speck slices. Cook until crispy and the fat is rendered, then set the speck aside.
2. Bring a large pot of salted water to a boil and cook the calamarata pasta until al dente.
3. In the same pan used for the speck, add the taleggio (rind removed) and cream. Stir until melted and smooth to form a fonduta.
4. Drain the pasta directly into the pan with the taleggio cream and toss to combine.
5. Serve the pasta topped with the crispy speck, grated pecorino cheese, chopped chives, and a generous grinding of black pepper.