1 tablespoon grape seed oil
½ pound speck, cut into ¼-inch dice
¼ teaspoon freshly ground black pepper, plus more for optional garnish
2 cups shelled fresh or frozen little peas
2 cups heavy cream
1 pound good-quality spaghetti
½ cup Pasta Water
Grated Parmesan cheese for garnish
1. Add the grape seed oil, speck, and the ¼ teaspoon black pepper to a 10-inch skillet. Turn on the heat to high. Cook, stirring occasionally, until the speck becomes crispy, about 4 to 5 minutes. Add the peas. Cook for 2 minutes. Add the cream and bring to a boil. Lower the heat to medium and reduce the cream by half, about 10 to 12 minutes.
2. Bring a large pot of salted water (see page 29) to a boil. Add the spaghetti to the boiling water and cook according to the package directions. Add the ½ cup pasta water to the sauce.
3. Two minutes before the pasta cooking time is complete, use a wire-mesh skimmer or tongs to remove the spaghetti from the pot and place them directly into the sauce. Stir to thoroughly coat the spaghetti with the sauce. Cook for 2 more minutes.
4. Serve immediately with the grated Parmesan cheese and, if desired, freshly ground black pepper.
From Pasta Sfoglia, by Ron and Colleen Suhanosky, with Susan Simon. Photos by Ben Fink.
Creamy and decadent this dish is perfect as a first course or entree. The Buffalo Gorgonzola adds a little more tang to the sauce but you can easily substitute with a Gorgonzola Dulce or other creamy blue cheese. Many gluten free pastas are available now and can easily be used in this recipe.