Pasta al Borgo San Nicolao

Pasta al Borgo San Nicolao

Pasta with cream and speck

By
From
Spring in Sicily
Serves
4-6
Photographer
Simon Griffiths

I like to use the De Cecco brand of pasta because it comes from Sicily and I find it stays al dente.

Ingredients

Quantity Ingredient
500g macaroni
50g unsalted butter
8 thin slices speck, diced
1 small red chilli, finely chopped, (optional)
1/2 teaspoon saffron powder
1 bunch flat-leaf parsley, chopped
300ml pure cream
salt and pepper
150g pecorino, grated

Method

  1. Boil the pasta in plenty of salted water.
  2. While the pasta is cooking, melt the butter in a frying pan and fry the speck for a few minutes. If you are using chilli, add it now, then add the saffron, parsley and cream and let it just come to the boil. As soon as the pasta is cooked al dente, drain it and tip it into a warm serving dish.
  3. Pour the hot sauce over the pasta and toss well. Taste and adjust the seasoning to your liking, then add the pecorino and serve immediately.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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