Farfalle with Parmesan cream, speck and pistachios

Name: Farfalle with Parmesan cream, speck and pistachios
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Bow tie pasta 0.8 lb; Speck 5.3 oz; Type 00 flour ¼ cup; Butter 1 ½ tbsp; Fresh liquid cream 2.1 cups; Parmigiano Reggiano PDO cheese 1 cup; Ground pistachio 0.67 cup; Cherry tomatoes 6; Fine salt to taste; Extra virgin olive oil to taste

it de fr es br

1029

Calories per serving

Energy Kcal 1029
Carbohydrates g 89.1
of which sugars g 10.5
Protein g 37.5
Fats g 58.1
of which saturated fat g 25.63
Fiber g 5
Cholesterol mg 151
Sodium mg 1261

Difficulty: Easy
Prep time: 15 min
Cook time: 15 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Anna Langellotto

Farfalle pasta with parmesan cream, speck and pistachios is something that gets people really chatting, especially around Northern Italy. I mean, the creamy parmesan sauce just wraps itself around each little bowtie noodle—super velvety and all kinds of rich. Honestly, comforting stuff. What really takes it up a notch is the speck—smoked ham from places like Alto Adige—that adds a smoky edge. Regular ham? Nope, can't match that. And look, the pistachios give it a nice crunch, adding a playful pop of nutty flavor that contrasts all that creaminess. Folks in Emilia-Romagna, they really really swear by their Parmigiano—and for real, you can taste why in every tender bite. It feels like a special occasion dish, yet it is something you can whip up pretty simply on a weeknight when you're craving something fancy.

This Italian pasta dish blends Northern Italy's best flavors—rich, smoky, and a tad crunchy from the nuts. And here's the deal: the speck brings salt and smoke, the parmesan cream sauce is about that silky texture, and those pistachios? A crisp, slightly sweet finish that keeps every bite super interesting. It's no surprise, really, that creamy pasta recipes like this have become favorites—not just in Northern Italy but for anyone who loves a twist on tradition. With farfalle holding the sauce perfectly, each forkful is a taste explosion. This is a fantastic choice for those wanting more pasta with nuts, and it's one of those gourmet pasta recipes that's way, way simpler than it sounds. Next time you're in the mood for something different, dishes like this show how much fun Italian food can be—simple ingredients, big flavors, and a mix of textures. Seriously good. Whether for a casual dinner or a special gathering, this recipe brings a touch of Northern Italy straight to your table. And the sauce? Perfect.

How to prepare Farfalle with Parmesan cream, speck and pistachios

To prepare the farfalle with Parmesan cream, speck, and pistachios, start by cutting the speck into strips about 0.2 inches wide 1; wash, dry, and cut the cherry tomatoes into 8 parts 2. In a large skillet, pour a drizzle of oil, add the speck 3, and let it brown for a few moments.

Add the cherry tomatoes 4 and cook over medium heat for a few minutes. As soon as the cherry tomatoes wilt, turn off the heat 5. Put a pot with plenty of water on the stove to boil, it will be used for the pasta. Meanwhile, prepare the Parmesan cream. Place the butter in a pot 6,

melt it over very low heat, add the flour 7 and mix with a whisk until you get a smooth creamy mixture 8, add the cream 9,

adjust salt and let it thicken over medium-low heat, stirring continuously with the whisk (about 5 minutes) 10; as soon as the mixture becomes creamy, turn off the heat and add the grated Parmesan. Mix well to get a smooth and homogeneous cream 11. Add the Parmesan cream to the speck and cherry tomatoes 12,

mix and add the pistachio crumbs (set aside 0.35 oz for the final decoration of the dish) 13, mix again 14 and put it back on the stove over very low heat. Cook the farfalle one minute less than the time indicated on the package 15

and pour them directly into the sauce 16, mix to combine everything 17, serve immediately, garnishing each plate of farfalle with Parmesan cream, speck, and pistachio crumbs with some of the crumbles set aside 18.