Trofie with walnut sauce and crisp sliced speck

Cut the slices of speck into narrow strips (not too long: 2-3 centimeters). In a frying pan, with a drizzle of Carli Pure Olive Oil, brown the slices until crisp in consistency.

In the meantime, cook the trofie pasta on abundant water. Please note that gnocchetti dumplings or pansotti (Ligurian-style ravioli) can be used instead of trofie pasta. Drain off, ‘al dente’ and serve the pasta with this accompaniment in a tureen, together with Carli Walnut Sauce lengthened with 4-5 spoonfuls of the water used to cook the pasta.

Lastly, before serving, garnish with the crisp speck slices. Spinkle onto the pasta powdered black pepper to taste.