Spaghetti con la Pancetta e la Rucola

The ‘designer’ pasta of recent years in Italy has been pasta with prosciutto di speck and rocket. Speck is a smoked prosciutto from South Tyrol that I find so delicious I like to eat it by itself just with bread. In pasta sauce, I prefer to use smoked pancetta, which has a more assertive flavour, well suited to balancing the pepperiness of the rocket.

The pine kernels are not in the original recipe, but they add a different texture, and their resinous flavour combines very well with