Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Easy and Delicious Pasta with Bechamel Sauce, Italian Speck and Walnuts
Scrumptious and easy-to-make pasta with bechamel sauce, Italian speck and walnuts
This post is written in collaboration with Taste Europe, Butter of France. All opinions are mine alone.
Here is a delicious and mouth-watering pasta recipe made using the world-renowned, creamy, and delicate bechamel sauce.
This recipe is quick, easy and extremely delicious.
This scrumptious pasta is a well-balanced and satisfying meal that I’m sure will become one of your favorites too once you try it out. It’s made with creamy and cheesy bechamel sauce, served up with speck and walnut pieces.
As you probably know, bechamel sauce is one of the 5 French Mother Sauces every cook should know.
It’s simply made with butter, milk and flour, and can be used to make the creamiest lasagna or pasta, by adding a few other ingredients.
The key ingredient to make this the best béchamel sauce is the use of high-quality, premium European butter. So for this recipe, I’m using the best butter of all – French butter!
This deeper-yellow butter tastes better and it’s actually better for you than other butter: it’s 100% natural (filled with vitamin D and Calcium), high-quality, richer (with a minimum of 82% butter fat for full flavor), and has a higher melting point.
When shopping, look at the packaging for “Product of France”. Make sure to check out their website tasteeurope.com, for a store locator, recipes, tips, and tricks, and to learn more.
If you are not familiar with speck, it is smoked prosciutto, native to Alto Adige, a region of Northern Italy.
It looks similar to prosciutto, a little darker in color, and with a unique taste and delicate aroma.
Speck is less common here than in Italy. In the case you cannot find speck, you may substitute it with prosciutto or pancetta. The result will still be as delicious!
Other Italian Recipe you might like:
Traditional Risotto with Calamari (Squid)
Step-by-step Authentic Seafood Risotto
Authentic Italian Pasta with Calamari (Squid) Sauce
Risotto with Shrimp and Asparagus
Traditional Frittata di Spaghetti
Risotto with Smoked Salmon and Zucchini
Easy and Delicious Pasta with Bechamel Sauce, Italian Speck and Walnuts
Scrumptious and easy-to-make pasta with bechamel sauce, Italian speck and walnuts
Servings:
4
Prep Time
10 min
Cook Time
20 min
Resting Time
Total Time
30 min
Ingredients
For the béchamel sauce:
- 2 oz (55 gr) unsalted butter
- 1/2 cup (60 gr) all-purpose flour
- 2 1/4 cups (530 ml) whole milk, warm
- about 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
For the pasta:
- 12 oz (340 gr) caserecce pasta, or simila
- 4 oz (125 gr) speck (or prosciutto), cut in strips
- 4 tablespoons grated Parmesan cheese
- 2 tablespoons walnuts, chopped
- salt and pepper, to taste
Instructions
- In a medium saucepan melt the butter over medium heat. As soon as it melts, add the flour and whisk continuously. Cook for about 2 minutes.
- Add the milk just a bit at a time while whisking continuously, until smooth. Cook for about 5 more minutes or until it reaches the desired thickness. Add a bit more milk if needed. Season with nutmeg and salt.
- Cook the pasta in a pot of salted boiling water, following the direction on the package.
- Toss the bechamel sauce with cooked casarecce (or your favorite) pasta. Toss with freshly grated Parmesan cheese and speck (or prosciutto) cut into strips.
- Serve with more parmesan cheese if you like, pepper and chopped walnuts.
