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Bolognese-style tagliatelle with speck, asparagus, and PDO Parmesan

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Tagliatelle with speck, asparagus and PDO Parmesan

If you are looking for a spring-like and tasty first course that is also very simple to make, this recipe is for you! 🌼

The delicacy of asparagus perfectly matches the strong flavour of speck and cheese, giving life to a truly delicious pasta! 🌿🥓🧀

PREPARATION: 10 min
COOKING: 25 min
TOTAL TIME: 35 min
SERVINGS: 4

INGREDIENTS

  • 400 gr. of fresh tagliatelle
  • 350 gr. of asparagus
  • 150g speck
  • 1 small onion
  • Extra virgin olive oil
  • 24-month Parmigiano Reggiano or aged Maremmano Pecorino
  • Salt

PREPARATION

Clean the asparagus, remove the woody part and peel the final part of the stem with a peeler so that they are nice and tender, wash them thoroughly and cut them into pieces.

Finely chop the onion and pour it into a non-stick pan with a drizzle of extra virgin olive oil, sauté over a moderate heat.

Cut the speck into strips or cubes and add it to the sauté, brown further and then add the asparagus as well, season with salt and mix well, cover and continue cooking for about 15/20 minutes over a low heat.

Cook the pasta in plenty of salted water, being careful to drain it very al dente, then toss it in the prepared sauce, adding a little cooking water.
Finally, turn off the heat and add the grated Parmesan.

Voilà! Enjoy your meal! 🍽️