Tagliatelle: Treviso, Speck and Fontina

Name: Tagliatelle: Treviso, Speck and Fontina (Tagliatelle con Treviso, Speck e Fontina)
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: 30 g butter; 100 ml double cream; 100 g fontina; 260 g fresh tagliatelle, or 200 g dried

Tagliatelle con Treviso, Speck e Fontina

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

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.

Ingredients

260 g fresh tagliatelle, or 200 g dried
30 g

Starter
Main course

Method

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 finger