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 diced feta with a bit of cooking water until creamy.
Drain the spaghetti and sauté with the feta cream and some of the crispy speck. Add pepper.
Plate by adding fig jam and the remaining crispy speck.
The fig jam from Pugghia adds an irresistible sweetness, balancing the salty flavor of the speck and feta.
Italy, 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 |
