Cavatelli with Speck, Creamy Potatoes and Arugula Recipe

Ingredients:

• 1 pound cavatelli pasta
• 4 ounces of chopped speck (or bacon)
• 2 tablespoons unsalted butter
• 1 cup of heavy cream
• 3 garlic cloves, minced
• 4 large potatoes
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups arugula

Instructions:

1. Peel and dice the potatoes into small cubes.
2. In a pot of boiling salted water, cook the potatoes until they are fork-tender, about 15 minutes. Drain the potatoes and set them aside.
3. Cook the pasta according to the package instructions. Drain and set aside.
4. Heat a large skillet over medium-high heat and melt the butter. Add the speck or bacon and cook until crisp, about 5-7 minutes. Once cooked, remove from the skillet and set aside.
5. Next, add the garlic to the skillet and sauté for 1 minute. Slowly pour in the cream and stir until it starts to thicken, about 4-5 minutes.
6. Add the potatoes, 1/4 cup of grated parmesan cheese, salt, and pepper to the skillet. Use a fork or potato masher to mash the potatoes and combine all ingredients together.
7. Add the pasta to the skillet, stirring to coat it with the creamy sauce. Cook for 2-3 minutes or until heated through.
8. Finally, stir in the arugula and the remaining grated parmesan cheese until the arugula has wilted.
9. Serve hot and enjoy!

Verdict:

This cavatelli recipe is the perfect combination of creamy, salty, and peppery flavors with a hint of crispiness from the speck. The arugula adds a refreshing and slightly bitter taste to the dish. It is sure to be a crowd-pleaser.

Serving Suggestions:

This recipe is great served by itself or paired with a simple side salad or garlic bread. Enjoy with a glass of your favorite white wine.