Creamy Speck Linguine

By Stephcooksstuff · 30 min

Ingredients

Instructions

1. Remove the skin from the speck and dice it into small cubes.
2. In a high-sided frying pan, melt the butter over medium heat. Add the speck and cook until nicely browned.
3. While the speck cooks, dice the red onion, add it to the pan and stir well.
4. Add the crushed garlic and cook for about 30 seconds, then add the whole cherry tomatoes and sauté until they begin to blister.
5. Pour in the chicken stock and stir well, scraping up the brown bits from the pan.
6. Bring to the boil, add the dried linguine, return to the boil, then reduce to medium heat and cook 8-10 minutes, until the pasta is almost soft and the stock has reduced by at least half.
7. Add the cream cheese block and stir until fully melted through.
8. Season with the salt and black pepper to taste.
9. The sauce should be silky and thick and the pasta cooked through. Plate for 4-5 people and finish with the chopped parsley leaves.

Summarized from Stephcooksstuff's video. Watch it for the details.