Pasta with asparagus and speck
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 20 min
- Serving: 4
- Cost: Average
Listen to the recipe
PRESENTATION
Pasta with asparagus and speck is, honestly, just a super tasty dish from Trentino-Alto Adige—you know, that gorgeous region in Northern Italy. And the thing is, both tender asparagus and smoky speck are like staples there, especially when spring rolls around. Locals can't get enough of that crispy speck—it's kinda like bacon but with a richer, smoky flavor. It's amazing. Combine it with fresh asparagus that turns all soft and velvety in a sauce, and you've got something special. Spaghettoni is the pasta of choice here because its thick strands really soak up that creamy sauce. Honestly, what makes this asparagus and speck pasta recipe really really shine is how the bold taste of speck cuts through the smooth, slightly sweet flavor of asparagus. Plus, a sprinkle of basil on top—oh, it adds a fresh aroma that totally reminds you of early summer.
This speck and asparagus pasta dish isn’t just for special occasions—Italians whip it up as soon as asparagus hits the markets. And look, regional variations keep it exciting. Pretty much. Some Northern Italian areas swap speck for pancetta, sausage, or even shrimp, showing how versatile these Italian pasta dishes can be. That mix of moist pasta, crispy speck, and tender asparagus feels both simple and luxurious. Seriously good. The sauce becomes creamy without much effort, making it a dish that’s comforting, yet fresh, thanks to the basil and seasonal veggies. And you know what? This isn’t a dish you’ll often find outside Italy, so it’s got this special local charm. For those looking for a quick dinner idea, this easy asparagus pasta is ready in no time. And it evokes memories of spring evenings with family or friends—seriously. With just a handful of ingredients, it gives you so much flavor and that classic mix of textures Italians aim for in their creamy spring pasta recipes. Anyone can appreciate the balance and taste that this dish offers, making it a cherished part of Italian culinary tradition—no question.
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- INGREDIENTS
- Spaghettoni 11.3 oz (320 g)
- Asparagus 1.1 lbs (500 g)
- Speck 5.3 oz (150 g) - cut into strips
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Fine salt to taste
- Black pepper to taste
- Basil to taste
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.