Recipe for spaghetti with feta cream, crispy speck, and the secret ingredient from Pugghia: fig jam. An irresistible gourmet dish!
Cut the speck into strips and cook it in a pan until crispy.
Meanwhile, cook the spaghetti in plenty of salted water.
Remove the speck and, in the same pan, cook the feta cubes with a bit of cooking water until you get a cream.
Drain the spaghetti and toss them with the feta cream and part of the crispy speck. Add pepper.
Plate by adding fig jam and the remaining crispy speck.
Pugghia's fig jam adds an irresistible sweetness, balancing the salty flavor of the speck and feta.
Italia, Puglia
| Energy (kcal) | 301 |
| Carbohydrates (g) | 33.69 |
| of which Sugars (g) | 1.64 |
| Fat (g) | 11.7 |
| of which Saturates (g) | 6.29 |
| Protein (g) | 16.96 |
| Fiber (g) | 0.77 |
| Sale (g) | 0.8 |
