Spaghetti No. 105, Strained Asparagus Cream and Tyrolean Speck

This recipe was born from a simple idea: to use the asparagus in its entirety while respecting the character of every ingredient. The stalks are transformed into a silky strained cream, while the tips are sautéed with Tyrolean Speck to preserve their texture and absorb its smoky aromas. A touch of cream, egg yolk, and Grana Padano creates a velvety emulsion that enhances the asparagus rather than overpowering it.

"I am not usually a fan of Bertolli products, but the extraordinary texture and performance of this spaghetti have made me reconsider my thinking about the brand."

Why This Recipe Is Special

  • Asparagus prepared in two different textures.
  • Tyrolean Speck provides smoky alpine notes.
  • The egg yolk enriches the sauce while reducing the need for additional cream.
  • Only a small amount of Grana Padano is used to preserve the delicate flavour of the asparagus.
  • An elegant fusion of Italian, French, and Alpine culinary traditions.

Ingredients

Serves 1

  • 70 g Bertolli No. 105 spaghetti
  • 150–200 g green asparagus
  • 20–30 g Tyrolean Speck PGI, cut into batons
  • 15–20 g cream or crème fraîche
  • 1 egg yolk
  • 10–15 g finely grated Grana Padano
  • Freshly ground black pepper
  • Salt, if needed
  • Pasta cooking water

Method

1. Prepare the Asparagus

Wash the asparagus thoroughly. Separate the tips from the stalks. Reserve the tips and cut the stalks into small pieces.

2. Make the Strained Asparagus Cream

Cook the asparagus stalks in a small amount of water until completely tender.

Drain, reserving a little of the cooking liquid.

Blend until smooth and pass through a muslin cloth, étamine, or fine chinois to obtain a silky cream.

Transfer the cream to a small saucepan and gently reduce it to concentrate the flavour.

3. Cook the Spaghetti

Cook the Bertolli No. 105 spaghetti in generously salted water until al dente. Reserve some of the cooking water before draining.

4. Sauté the Asparagus Tips and Speck

Sauté the Tyrolean Speck in a frying pan.

Add the asparagus tips and cook them together. The asparagus absorbs part of the smoky and spicy aromas released by the speck while the speck develops a delicate crispness.

The asparagus tips should remain slightly firm.

5. Build the Sauce

In a bowl combine:

  • The reduced asparagus cream
  • The cream
  • The egg yolk
  • The grated Grana Padano

Add a little pasta cooking water and stir until a smooth, velvety emulsion is formed.

Important: Do not allow the sauce to boil after adding the egg yolk.

6. Finish the Dish

Add the drained spaghetti to the sauce and toss gently until evenly coated.

Fold in the sautéed speck and asparagus tips.

Adjust the consistency with a little more pasta water if necessary.

Finish with freshly ground black pepper.

Plating

Twirl the spaghetti into a neat nest in the centre of a warm plate.

Arrange the asparagus tips and crispy Tyrolean Speck harmoniously around and over the pasta.

Finish with a final grind of black pepper.

Chef's Notes

The most important element of this recipe is not the cream or the cheese, but the asparagus itself. The stalks, often discarded, are transformed into a refined cream that forms the foundation of the sauce. The tips provide texture and freshness, while the Tyrolean Speck contributes smoky depth and contrast.

Only a modest amount of Grana Padano is used. This is not a cheese sauce. The goal is to support the asparagus, not to dominate it.

The result is a refined fusion pasta dish where every ingredient retains its identity while contributing to a harmonious whole.

Recipe Title

Spaghetti No. 105, Strained Asparagus Cream and Tyrolean Speck

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