There’s one thing I’ve learned while recreating my grandmother’s tried and true Italian recipes: Use the best ingredients that your budget can afford. Good quality ingredients make all the difference. I use fresh vegetables and whole unprocessed ingredients whenever possible. Speck ham is the star of this pasta dish, lending a salty flavor that balances perfectly with the sweetness of the peas.
Dating back to the year 1200, Speck is a lightly smoked and open-air cured ham made in Northern Italy. It is very much like to pancetta and can be used in similar ways in recipes, or enjoyed raw with fresh wine and cheese.
I’d never before cut a ham from the rind, but for this recipe I did just that while trimming the fat. I’m seriously considering going out and getting a slicer so that I can try it nice and thin with cantaloupe or frying it up like bacon. Yum.
Having always loved pasta and peas, I decided on incorporating Speck. And for me, tomatoes always have to be involved whenever pasta is concerned. The combination of all of the flavors is completely divine.
Speck provided me with a sample to facilitate my recipe creation. No other compensation was received.