Cavatelli con Speck e Rucola

Method

1. Cut 190g of speck and brown in extra virgin olive oil.
2. Add thyme to taste and 100g of rocket.
3. Boil 200g of potatoes for 30-40 minutes.
4. Mash the potatoes, add 240g of cream, and cook until smooth.
5. Blend and season with salt and pepper to taste.
6. Cook 350g of cavatelli pasta.
7. Combine the potato cream and some pasta water with the speck mixture.
8. Drain the pasta into the mixture.
9. Add 40g of grated Parmesan.
10. Serve.