Speck Linguine Recipe

How to make Speck Linguine

Method

  1. Remove the skin of the speck and dice it into little cubes. 
  2. In a high-sided frying pan, add the butter and melt on a medium heat. Add the speck and let it cook until it is nice and brown.
  3. While the speck is cooking, chop the onions and add to the frying pan and give it a good mix.
  4. Add the garlic and again, give it a good mix. Cook the garlic off for about 30 seconds then add whole cherry tomatoes. Keep sautéing until tomatoes begin to blister.
  5. Pour in the chicken stock and give it a good stir and scrape off all the brown bits from the pan. 
  6. Bring it to the boil then add in the dried pasta, When it has reached boiling point, reduce to medium heat. Cook it for 8-10 minutes until the pasta has almost softened and the stock has reduced by at least half – this will happen at the same time. 
  7. Add the block of cream cheese, continuing to stir until it has fully melted through. Add salt and black pepper, to taste.
  8. Sauce should be a silky-smooth, thick consistency and the pasta cooked through.
  9. Plate up for 4-5 people to enjoy. Finish it off with a sprinkle of chopped parsley leaves.

Recipe: Steph de Sousa – The Frugal Foodie