Spaghetti n. 105 con crema di asparagi passata e Speck tirolese
Spaghetti No. 105 with strained asparagus cream and Tyrolean speck
Introduction
This recipe was born from a simple idea: to use the whole asparagus while respecting the character of every ingredient. The stalks become a silky strained cream, while the tips are sautéed with Tyrolean speck to keep their texture and absorb its smoky aromas. A touch of cream, an egg yolk and Grana Padano create a velvety emulsion that enhances the asparagus instead of covering it.
“I am not usually a fan of Bertolli products, but the extraordinary texture and performance of this spaghetti have made me change my mind about the brand.”
Tyrolean speck (Tiroler Speck) is a lightly smoked, cured ham from Tyrol, in the Austrian Alps. It has PGI status (Protected Geographical Indication).
Why this recipe is special
- The asparagus is prepared in two different textures.
- Tyrolean speck brings smoky alpine notes.
- The egg yolk enriches the sauce and reduces the need for extra cream.
- Only a little Grana Padano is used, to keep the delicate flavor of the asparagus.
- An elegant fusion of Italian, French and Alpine cooking traditions.
Ingredients
Serves 1
- 70 g Bertolli No. 105 spaghetti (about 2½ oz)
- 150–200 g green asparagus (about 5–7 oz)
- 20–30 g Tyrolean speck made from pork belly, or preferably Speck Alto Adige PGI, cut into batons (about ¾–1 oz) — see the note below
- 15–20 g cream or crème fraîche (about 1–1½ tbsp)
- 1 egg yolk
- 10–15 g finely grated Grana Padano (about 2–3 tbsp)
- Freshly ground black pepper
- Salt, if needed
- Pasta cooking water
About the speck
In the original recipe, I used an Austrian Tyrolean speck (Tiroler Speck PGI) made from pork loin, bought at Aldi. Because the loin is very lean, it was far too dry: I had to keep it in the refrigerator for three days at 4 °C (40 °F), wrapped in a clean, damp kitchen towel, to give it a more tender texture. Otherwise it was inedible.
I recommend using a Tyrolean speck made from pork belly instead, which is more tender. Better still, choose Speck Alto Adige PGI, the Italian speck from South Tyrol. Learn more about Speck Alto Adige PGI
If you can, look for a speck other than the one from Aldi. If Aldi’s is the only one you can find, slice it as thinly as possible: really 1 mm thick.
Method
1. Prepare the asparagus
Wash the asparagus well. Separate the tips from the stalks. Set the tips aside 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, keeping a little of the cooking liquid.
Blend until smooth, then pass through a cheesecloth, an étamine or a fine-mesh sieve (chinois) to get a silky cream.
Transfer the cream to a small saucepan and reduce it gently to concentrate the flavor.
3. Cook the spaghetti
Cook the Bertolli No. 105 spaghetti in well-salted water until al dente (still slightly firm to the bite). Save some of the cooking water before draining.
4. Sauté the asparagus tips and the speck
Sauté the speck in a frying pan.
Add the asparagus tips and cook them together. The asparagus absorbs part of the smoky, spicy aromas released by the speck, while the speck becomes delicately crisp.
The asparagus tips should stay 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 you have a smooth, velvety emulsion.
Important: do not let the sauce boil once the egg yolk is in.
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.
If needed, adjust the consistency with a little more pasta water.
Finish with freshly ground black pepper.
Plating
Twirl the spaghetti into a neat nest in the center of a warm plate.
Arrange the asparagus tips and the crispy speck around and over the pasta.
Finish with a final grind of black pepper.
Author’s note
The most important element of this recipe is not the cream or the cheese, but the asparagus itself. The stalks, often thrown away, become a refined cream that is the base of the sauce. The tips bring texture and freshness, while the Tyrolean speck adds 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 in which every ingredient keeps its identity while contributing to a harmonious whole.
Allergens
Contains gluten (wheat pasta), egg (egg yolk; Grana Padano also contains egg lysozyme) and milk (cream, Grana Padano).
The egg yolk is only gently warmed by the hot pasta, so use very fresh eggs. Also check the label of the speck.
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