Pasta with asparagus and speck

Name: Pasta with asparagus and speck
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Spaghettoni 11.3 oz; Asparagus 1.1 lbs; Speck cut into strips 5.3 oz; Extra virgin olive oil 1 ½ tbsp; Fine salt to taste; Black pepper to taste; Basil to taste

Difficulty: Easy
Prep time: 15 min
Cook time: 20 min
Serving: 4
Cost: Average

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PRESENTATION

Recipe by
Lulù Gargari

Pasta with asparagus and speck works because it commits to a contrast: blended asparagus becomes a velvety, almost silky cream, and speck—a smoked, cured ham drier and bolder than prosciutto—cuts through that softness with its sharp, salty crunch. Where a classic pasta agli asparagi leaves the vegetable in pieces, this version turns the asparagus itself into the sauce, letting it coat every strand while the speck holds its own alongside it. The result is a spring dish that comes together quickly but feels genuinely satisfying—rich enough for a weeknight dinner, light enough for a lunch that doesn't drag into the afternoon.

Spaghettoni, thicker than standard spaghetti, is substantial enough to carry the coating without getting lost in it—thinner strands would let the cream slip away rather than cling. Speck specifically, rather than pancetta or another cured meat, is what makes the contrast land: its smokiness and firmer texture stay distinct against the smooth asparagus base instead of melting into it. Fresh basil goes in at the end, adding a fragrant lift that keeps the dish from tipping heavy and brightens the green of the sauce without competing with the other flavors.

How to prepare Pasta with asparagus and speck

To prepare the pasta with asparagus and speck, heat a drizzle of extra virgin olive oil in a large skillet and add the speck cut into strips 1. Sauté over medium heat for a few minutes, stirring often 2, until it is golden and crispy. Drain it from its cooking fat 3.

Then transfer it to a plate lined with paper towels 4 and set aside. Put a large pot of salted water on the heat and bring it to a boil for cooking the pasta. Move on to the asparagus: remove the woody end of the stalk and cut the rest into slices 5. In the same pan, using the oil where you cooked the speck, add the sliced asparagus 6.

Season with salt 7, add a pinch of pepper and a ladleful of hot water 8. Let them cook for about 8–10 minutes. When tender, transfer most of them to a tall container 9, leaving some whole in the pan.

Add a drizzle of oil 10, fresh basil 11 and a little more water 12.

Blend everything with an immersion blender until you obtain a smooth, velvety cream 13. Cook the thick spaghetti in the boiling water 14. Meanwhile, pour the asparagus cream into the pan 15.

Drain the spaghetti al dente directly into the pan with the asparagus cream 16 and toss well 17. If necessary, add a little of the cooking water to make the sauce creamier. Divide the pasta among plates and finish with the reserved crispy speck and a few asparagus slices for garnish 18. Serve immediately while hot.

Storage

We recommend eating the pasta with asparagus and speck immediately. The asparagus cream, however, can be stored in the refrigerator in a closed container for 2–3 days. We do not recommend freezing the pasta once it has been dressed with the sauce.