Pappardelle with Asparagus, Walnuts, and Speck

Name: Pappardelle with Asparagus, Walnuts, and Speck
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons (1 stick) unsalted butter; 3 fresh sage leaves; 1/2 pound asparagus tips, cut in half and boiled until just tender; 1/2 pound mascarpone cheese; 2-4 tablespoons whole milk; 1/4 pound walnuts, minced; 1/3 pound speck, cut into cubes; Salt and freshly ground black pepper; Soybean oil (or other mild-flavored oil) for the pasta water; 3/4 pound pappardelle; Freshly grated Parmesan cheese

Servings: persons

8 tablespoons (1 stick) unsalted butter
3 fresh sage leaves
1/2 pound asparagus tips, cut in half and boiled until just tender
1/2 pound mascarpone cheese
2-4 tablespoons whole milk
1/4 pound walnuts, minced
1/3 pound speck, cut into cubes
Salt and freshly ground black pepper
Soybean oil (or other mild-flavored oil) for the pasta water
3/4 pound pappardelle
Freshly grated Parmesan cheese

1
Melt 4 tablespoons of the butter with a spoonful of water in a large frying pan over low heat.
2
Add the sage and cook about 1 minute to flavor the butter.
3
Add the asparagus and cook for 2 or 3 minutes.
4
Take the pan off the heat and remove and discard the sage leaves.
5
Use a fork to mash the mascarpone with 2 tablespoons of the milk in a medium bowl.
6
Add more milk if necessary to make a loose sauce.
7
Stir in the walnuts and pour into the pan with the asparagus.
8
Put the pan back on low heat, add the remaining butter, and cook until the condimento is creamy.
9
In a small frying pan, fry the speck for a few minutes until golden and slightly crispy.
10
Add the fried speck to the pan with the mascarpone and asparagus.
11
Adjust the seasoning with salt and pepper to taste and transfer to a pasta bowl.
12
Meanwhile, bring a saucepan of water to a boil.
13
Stir in a small fistful of salt and a splash of oil.
14
Add the pappardelle and cook, stirring often, until tender.
15
Reserve a cupful of the pasta water and drain the pappardelle in a colander.
16
Quickly transfer the pappardelle to the pasta bowl.
17
Mix the pasta with the condimento until it is coated, adding enough pasta water so the condimento is a nice, smooth consistency, coating the pappardelle.
18
Sprinkle with Parmesan cheese and serve immediately with more Parmesan on the table.

656

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 tablespoons (1 stick) unsalted butter, 3 fresh sage leaves, 1/2 pound asparagus tips, cut in half and boiled until just tender, 1/2 pound mascarpone cheese, and more.

Yes, Pappardelle with Asparagus, Walnuts, and Speck falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!