Bring plenty of water to the boil in a large pot. Once boiling, add rock salt. We recommend 7 grams per litre of water.
COOK THE APPLE
In a large fry pan, gently heat a little of the olive oil and saute the apple for 2 minutes. Remove the apple and keep aside.
FRY THE SPECK
Add the speck to the same fry pan and cook for 2 minutes, then add the onion and cabbage and cook for 3 more minutes, seasoning with salt and pepper.
COOK THE PASTA
Drop the Tagliatelle into the boiling water, leave for 2 minutes before stirring. Cook according to the instructions on the packet. Drain the pasta one minute before the suggested cooking time, saving one ladle of cooking water.
COMBINE
Add the pasta and cooking water to the fry pan, add the cheese, and toss together for a further minute.
SERVE
Serve immediately, topped with the apple and walnuts.
