- 320gr tagliatelle
- 200gr artichoke & garlic cream
- 150gr speck
- Extra virgin olive oil
- Fresh parsley
- Salt & pepper
Cut the speck into slices and cook it in a hot pan, until it will be super crunchy. Put it aside on some kitchen paper.
Warm the artichoke and garlic cream over medium-low heat.
In salted hot boiling water, cook the tagliatelle for 5 minutes and drain them al dente.
Stir the tagliatelle with the sauce for a couple of minutes; add some perpper and a ladle of cooking water for a creamier result.
Serve your tagliatelle and add the crunchy speck and some fresh minced parsley.