translated into English by L.C.
|The plates and placemats are by La Maison Crema.|
I prepared it in the twinkling of an eye ... its success is guaranteed.
Ingredients for 4 people
250 g pappardelle
100 g speck, cut into little strips
200 g mascarpone
6 basil leaves
20 g white onions, chopped
1 whole clove garlic, skin still on
extravirgin olive oil
salt and pepper
In a nonstick pan, sauté the onions and garlic in a little bit of oil until golden (not brown), about a minute.
Then take out the garlic.
Add the speck and brown it, add the mascarpone, adjust the salt and pepper, and take the pan away from the heat.
Meanwhile, cook the pappardelle in abundant salted water. When al dente, strain it and toss it with the speck and mascarpone.
Garnish with the basil and serve hot.