Speck Linguini

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Serves 4

Quick, creamy, and bursting with flavor, this Speck Linguini is a one-pan wonder perfect for busy weeknights. With savory speck, blistered cherry tomatoes, and a luxurious cream cheese sauce, this dish is both simple and indulgent. Ready in just 12 minutes, it’s sure to become a family favorite!

Recipe

Serves 4 · Prep 2m · Cook 10m

Ingredients

• 1 tbsp Pure Valley butter
• 200g Berg speck, diced (skin removed)
• 1 red onion, diced
• 1 tsp Stonemill minced garlic
• Handful of cherry tomatoes
• 1L Chefs’ Cupboard chicken stock
• 500g Armando linguine
• Stonemill salt and black pepper to taste
• 225g block Westacre cream cheese
• 1 cup fresh parsley leaves, chopped

Method

1. Prepare the Ingredients: — Remove the skin from the speck and dice it into small cubes.Dice the onion and set aside.
2. Cook the Speck: — In a high-sided frying pan, melt butter over medium heat. Add diced speck and cook until browned and crispy.
3. Add the Aromatics: — Add diced onion to the pan and stir. Cook until softened.Stir in garlic and cook for 30 seconds.Add whole cherry tomatoes and sauté until they blister.
4. Cook the Pasta: — Pour in chicken stock, scraping up any browned bits from the pan for added flavor.Bring the mixture to a boil, then add linguine. Cook for 8–10 minutes over medium heat, stirring occasionally, until the pasta is tender and the stock has reduced by half.
5. Finish the Sauce: — Add cream cheese and stir until fully melted, creating a silky, thick sauce.Season with salt and black pepper to taste.
6. Serve: — Plate the pasta and garnish with freshly chopped parsley. Serve immediately.