Rigatoni with Walnut Cream and Speck

Method

1. Melt the butter in a small saucepan.
2. Add the flour and stir to create a roux.
3. Add the milk, walnuts, cooking cream, a pinch of salt, pepper, and a handful of Parmesan. Stir until thickened.
4. Blend the mixture with an immersion blender or mixer until smooth.
5. Return the cream to the heat and cook, stirring, until creamy and thick.
6. In another pan, sauté a crushed garlic clove in extra virgin olive oil, then remove the garlic.
7. Add the speck (cut into thick or thin slices as preferred) and brown. Turn off the heat.
8. Cook the rigatoni in boiling salted water until al dente.
9. Turn the heat back on under the speck pan and add half of the walnut cream.
10. Drain the pasta and transfer it to the pan. Increase the heat and begin to toss and coat the pasta.
11. Add basil, a little pepper, and a little Parmesan. Continue tossing to combine.
12. When the creaminess is right, turn off the heat and plate the pasta.
13. Garnish with a basil leaf, a few walnut pieces, Parmesan, and pepper.