In a non-stick pan, cook the speck until it becomes crispy.
Set aside and in the same pan toast the pine nuts.
Cook the pasta.
Meanwhile, finely chop the onion and sauté it in a pan with a drizzle of oil.
Add the halved cherry tomatoes.
Add a ladle of cooking water, salt and cook for 10 minutes.
Add the mascarpone and combine.
Drain the pasta while still al dente and pour it into the pan with the cream (if it dries out too much, add a little cooking water).
Plate by adding the speck and pine nuts.
Consume immediately
Serve piping hot to best appreciate the creaminess of the pasta. Excellent as a one-dish meal.
Italia, Liguria
| Energy (kcal) | 238.64 |
| Carbohydrates (g) | 33.69 |
| of which Sugars (g) | 2.7 |
| Fat (g) | 7.25 |
| of which Saturates (g) | 1.52 |
| Protein (g) | 11.07 |
| Fiber (g) | 1.47 |
| Sale (g) | 0.12 |
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