Here's how to prepare pasta with bacon, walnuts and philadelphia. First of all, it slips the walnuts and chops the kernels without reducing them completely into powder but leaving a few larger pieces.
Chop the half onion and let it stew covered in a pan with the oil and a couple of tablespoons of water.
Cut the slices of speck into small pieces, remove the lid, raise the flame and add the speck strips in the pan and cook for about a minute making them crunchy.
Then blend it with half a glass of white wine and let it evaporate.
Add the philadelphia spreadable cheese, chopped walnuts and half a glass of milk to create a tasty cream. Turn off the heat and cover with the lid.
Cook the pasta al dente in salted water and while draining keep aside a cup of cooking water.
Turn on the heat of the pan and toss the dough, stirring it well with the sauce, adding, if necessary, the cooking water that you had left aside. Add a good sprinkling of pepper and serve immediately.
Ingredients for 4 people
320 g of short pasta
100 g thin speck
12 walnuts
4 tablespoons of philadelphia cheese spread
1/2 red onion
2 tablespoon EVO oil
1/2 glass of white wine
1/2 glass of milk
salt
pepper
