Treviso, Speck and Fontina

Tagliatelle con Treviso, Speck e Fontina

Rich sauces, bitter lettuces, smoked hams. All speak of the far north of Italy, where they find their way into pastas, risottos, pizzas and sandwiches in any combination. Here as part of a creamy sauce, the bitter lettuce helps to cut through the fat.


  • 260 g fresh tagliatelle, or 200 g dried
  • 30 g butter
  • half a head of Treviso (elongated radicchio), shredded – about 100 g
  • 100 ml double cream
  • 50 g (4 slices) speck, cut into 1 cm strips
  • 100 g fontina


The sauce and the pasta will likely take the same time to cook. Melt the butter over a medium heat and sweat the Treviso, seasoned with plenty of salt and pepper, for a minute or until it begins to wilt. Add the cream and allow to bubble gently for a minute – it should thicken a little. Drain the pasta when al dente and toss into the sauce along with the speck (broken up with your fingers to avoid clumps) and the fontina, diced about 1cm. Stir over the heat until the sauce is velvety and stringy, and serve straight away.