1 lb. Tagliatelle (or any long egg pasta)
½ cup extra virgin olive oil
¾ cup onion finely chopped
¼ lb. Italian Speck (smoked prosciutto) chopped
8 oz. Heavy Cream
2 T Fresh Herbs finely chopped (oregano or thyme)
sea salt
cracked pepper
Parmigiano Reggiano
Cook pasta until almost tender “al dente.” Meanwhile sauté chopped onion and Speck in the olive oil. After Speck is browned add cream, salt, pepper and herbs. Bring sauce to a simmer for 2 or 3 minutes. Combine with pasta and serve immediately with grated Parmigiano Reggiano.
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