BARILLA TAGLIATELLE

WITH SPECK, RED CABBAGE, APPLE AND WALNUTS

Made with

Egg Tagliatelle
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  • TAGLIATELLE WITH SPECK RED CABBAGE APPLE AND WALNUTS
  • Prep
  • Cook
  • Skill
    Casual


  • 677
    Calories
  • 36.2g
    Total Fat
  • 30.4g
    Protein
  • 53.7g
    Total Carbohydrates

Ingredients

Ingredients for 4 people
  • 250g Barilla Egg Tagliatelle
  • 200g speck, cut into 0.5cm strips
  • 1 medium onion, finely diced
  • 200g red cabbage, sliced into thin strips
  • 1 sprig of thyme
  • 1 apple, finely diced
  • 60g walnuts, toasted and chopped
  • 10g Montasio cheese, grated
  • 50ml Extra Virgin Olive Oil
  • Rock salt, for pasta water
  • Salt and pepper to taste

Instructions

  • TO START

    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. 

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