“This was my go to recipe at the family farm house where we grew all kinds of vegetables and prepare this dish at least once a week. Also Burrata blends in perfectly with the creamy texture and adds a very distinguished flavor.” – Giuseppe Ciuffa


  • 1 lb Barilla pennette pasta
  • 2 tbsp extra virgin olive oil
  • 1/2 lb asparagus
  • 1/4 lb speck thinly iced
  • 2 cloves garlic
  • 1 lemon each
  • salt
  • pepper
  • 1 cup heavy cream
  • 1 cup grated parmigiano reggiano


Fill up one medium pot with a half gallon of water and one handful of kosher salt. Then, bring it to a boil. Add the Barilla pennette and stir. Then let it cook until the pasta is al dente. While pasta is cooking in a large skillet, place olive oil and garlic. Lightly brown, and then turn off the flame and rest. Cut very the speck slices and asparagus very thinly and then zest the 2 lemons. Place these ingredients in the skillet with the olive oil and remove the garlic. With a high flame, brown the speck and the asparagus a bit. Once the pasta is cooked, add the pasta, lemon zest, cream, and half of the parmigiano to the skillet. Then, mix well and let it simmer until the cream reduces. Turn off the heat. Let it rest a minute, then plate. Finally, add the rest of the parmigiano to all the plates. Enjoy!

Related Posts