Pasta with Speck and Smoked Scamorza

Pasta with Speck and Smoked Scamorza

Suggested material offered in store


4 tbsp. olive oil

50 g butter

160 g Italian speck diced

10 Walnuts, coarsely chopped

300 g pasta

180g smoked Scamorza cheese or smoked Caciocavallo

1/4 cup Parmesan cheese, grated

1/4 cup parsley, chopped



Béchamel sauce:

50 g butter

50 g flour

2 cups of milk


Cook pasta halfway and set aside.
Prepare the béchamel in a saucepan.

In a 24 cm Julienne sauté pan, heat oil and butter.

Add speck and cook for about 5 minutes or until the fat has melted.

Add walnuts and cook for another 3 minutes.

Pour in pasta and mix well then stir in the cheese until melted.

Add béchamel, mix well

Add parmesan, mix well.

Sprinkle with parsley and pepper.

Mix and enjoy!

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