Spaghettini con Speck

  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

The delicate flavor of the smoky speck and the sweet, earthy flavors of the chanterelle mushrooms create a savory sauce perfect for a cold night.Speck is a full-favored, cured, cold smoked ham similar to prosciutto with a subtly smoky flavor available at specialty meat or Italian markets.


Step 1

Bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook 1 min. less directed on package.

Step 2

Arrange speck in a single layer on sheet pan. Bake 20-25 min. at 350°F standard oven until crisp. Drain on paper towels; cool. Place in work bowl of food processor; pulse until coarsely ground.

Step 3

Meanwhile heat oil in rondeau on medium-high heat. Add mushrooms; cook 8-10 min. until deep golden brown and all moisture is evaporated.

Step 4

Melt butter in large saucepan on medium heat. Stir in heavy cream; bring to a simmer. Add cheeses 1 cup at a time; whisking slowly and ensuring cheese has melted before next addition. Reduce heat to medium-low; carefully whisk in Grappa. Remove pan from heat; season to taste with salt and pepper.

Step 5

Combine pasta and sauce; toss to coat.

Step 6

Garnish with speck, mushrooms, micro watercress and olive oil before serving.


  • 3 pounds Barilla Spaghettini
  • 12 ounces speck
  • 1/4 cup extra virgin olive oil
  • 1-1/2 pounds Chantrelle mushrooms, cut into bit-size pieces
  • 4 ounces butter
  • 2 quarts heavy cream
  • 12 ounces shredded fontina cheese
  • 12 ounces Parmigiano-Reggiano cheese
  • 1 cup Grappa
  • Kosher salt and ground black pepper
  • 3/4 cup loosely packed micro watercress
  • Extra virgin olive oil for drizzling
Recipe Type:
Chef Recommended Cuts
  • Thin Spaghetti
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container serving

Amount Per Serving
Calories 646
Calories from Fat 387
% Daily Value*
Total Fat 43g
Saturated Fat 24g
Trans Fat 0g
Cholesterol 144mg
Sodium 780mg
Total Carbohydrate 46g
Dietary Fiber 7g
Sugars 3g
Protein 21g

Vitamin A 29%
Vitamin C 2%
Calcium 29%
Iron 15%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.