Italian
Pasta Fumée
by Casa Pappagallo · 705K subscribers on YouTube
Let's be honest, how good is smoked pasta? Too tasty! Many will say there's cream and cream is evil. But we don't agree at all. Sometimes it's needed, indeed in some dishes it must be there, because its creaminess, sweetness, delicate flavor makes some preparations remarkable. In this case combined with speck and smoked scamorza it's perfect! A simple and very tasty dish that everyone can make.
Method
- Heat the cream in a small pot over low heat.
- While the cream is heating, cut the smoked scamorza into small cubes.
- When the cream is hot (small bubbles appear around the edges), add the scamorza cubes and stir gently over very low heat until melted. If it doesn't melt completely, use an immersion blender to make it smooth.
- Cut the speck into strips.
- In a separate pan, melt a little butter and cook the speck strips over medium heat until lightly crispy.
- Cook the pasta in salted boiling water until al dente (slightly undercooked).
- Drain the pasta and add it directly to the pan with the speck. Toss over high heat to absorb the flavors.
- Pour the cream and scamorza mixture over the pasta and stir well.
- If needed, blend the sauce with an immersion blender until smooth.
- Plate the pasta, top with extra speck strips and freshly ground black pepper.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
