Pasta with agretti and speck
- Energy Kcal 534
- Carbohydrates g 68.4
- of which sugars g 4.5
- Protein g 18.8
- Fats g 19.4
- of which saturated fat g 7.31
- Fiber g 3.7
- Cholesterol mg 49
- Sodium mg 737
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 25 min
- Serving: 4
- Cost: Average
PRESENTATION
Pasta with agretti and speck is a dish that’s really something special from Northern Italy. It’s like the heart of spring on a plate. Agretti, or ‘barba di frate,’ is this unique veggie that you find in markets for just a few weeks. Seriously, just a few weeks. It adds a fresh, slightly different vibe to your pasta. It’s grassy but also tender and crisp, blending perfectly with speck. Speck, which is a smoked ham popular in places like Trentino-Alto Adige, adds a savory and smoky touch. Really brings it all together. And look, in Northern Italy, simplicity is key. You know? So when you combine pasta, fresh agretti, and this traditional ingredient, it makes for an easy yet super impressive dish. It’s light with a creamy finish—enough sauce to hold everything without being heavy.
This agretti pasta recipe is one of those surprises because it comes together so quickly. No fancy techniques needed. Just a handful of fresh, quality ingredients, and boom—dinner’s ready. It’s a dish people look forward to every spring when agretti is in season, and it’s easy to see why. The delicate bite of the greens, the crispy speck edges, and the way the sauce clings to the noodles make each bite vanish fast. And some folks like adding ricotta or using maltagliati pasta—those uneven, rustic noodles—but the classic speck pasta dish with agretti always steals the show. It’s on tables all over Northern Italy, especially at family dinners where everyone takes seconds. If you’re looking to try something different, cooking with agretti offers a bright, seasonal taste that stands out among other agretti recipes. This dish not only showcases the flavors of Northern Italy but also makes you savor the fresh tastes of spring. Whether it’s your first time or you’re back for more, this recipe is sure to become a favorite—bringing that touch of Italian culinary tradition right to your table. Honestly, can’t go wrong with this one.
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- INGREDIENTS
- Penne Rigate pasta 11.25 oz (320 g)
- Friar's beard (agretti) 7 oz (200 g)
- Speck 3.5 oz (100 g)
- Fresh liquid cream 0.3 cup (100 g)
- Fontina cheese 0.7 oz (20 g)
- Shallot 1
- Extra virgin olive oil to taste
- Parsley to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Pasta with agretti and speck
To prepare the pasta with agretti and speck, begin by cleaning and thinly slicing the shallot 1. Then clean the agretti by removing the white, tough part, rinse the green stems, and finely chop them 2. Finally, grate the fontina cheese and move to the stove 3.
Place a pot with plenty of water on the stove, and when it boils, salt it and cook the penne. Meanwhile, prepare the sauce. In a pan, pour a drizzle of oil and let the shallot soften over low heat for a few minutes before adding the speck. Let the speck cubes brown for a few minutes, then 4 add the agretti 5 and moisten them with a ladleful of pasta cooking water. Adjust the salt carefully, considering that the speck is already savory; cook for about ten minutes 6.
At the end of cooking, pour in the cream 7. You have time to cook the pasta; dip it in the water 8, and when it's al dente, drain it directly into the sauce 9.
Adjust the consistency to your liking by adding a bit more water if the sauce is too dry, then add the fontina cheese 10. Continue stirring until you achieve a creamy consistency. Turn off the heat and season with some chopped parsley 11. Your pasta with agretti and speck is ready, with an optional pinch of pepper to taste, and enjoy your meal 12.