Meals and Courses

  • 375 g (12 oz) dried fusilli
  • 100 g (3½ oz) speck slices
  • 150 g (5 oz) Taleggio cheese, cut into small cubes
  • 150 ml (½ pint) double cream
  • 125 g (4 oz) baby spinach, roughly chopped
  • salt and black pepper
  • freshly grated Parmesan cheese, to serve (optional)

Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until it is al dente.

Meanwhile, cut the speck into wide strips.

Drain the pasta, return to the pan and place over a low heat. Add the speck, Taleggio, cream and spinach and stir until most of the cheese has melted. Season with a generous grinding of pepper and serve immediately with a scattering of grated Parmesan, if liked.

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