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Tasty tagliatelleServes 4:300 g / 10 oz. fresh tagliatelle pasta, 4 spring onions, 100 g / 3.5 oz Speck Alto Adige PGI slices, 200 g / 7 oz heavy cream, chopped herbs, extra virgin olive oil, salt, pepper. Cook pasta until almost tender “al dente”. Meanwhile fry sliced onions and diced speck in a little oil; add cream, salt, pepper, herbs and drained pasta (not too dry), mix and serve right away.
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